Recipe: Caramelized Onion Shortbread

Yield: About 14 cookies

Prep Time: 1 hour

Cook Time: 35 minutes

Shortbread is a classic holiday cookie offering. This recipe shakes up traditional shortbread by packing it full of savoury flavours, making them hors d’oeuvre worthy. A great make-ahead tip is to roll the dough out and refrigerate between pieces of parchment for up to two days. When you’re ready, simply cut out in desired shapes, bake and enjoy alongside soup, cheeses or a glass of wine.

Ingredients:

• 1 tbsp + ½ cup unsalted butter, divided
• 1 tsp grapeseed oil
• ½ large yellow onion, diced
• ¼ tsp kosher salt
• 1 tbsp granulated sugar
• 1 tbsp red wine vinegar
• ¼ cup icing sugar
• 2 tsp finely chopped fresh thyme leaves
• 1 cup + 2 tbsp all-purpose flour
• 1 tbsp raw pumpkin seeds
• 1 tbsp raw sesame seeds
• 1 tbsp poppy seeds
• 1 egg white
• 1 tbsp water

Method:

1. In a small frying pan, heat 1 tbsp butter and the oil over medium heat. Add onions and salt and cook, stirring often, until translucent and starting to caramelize (5 to 10 minutes). Add granulated sugar and continue to cook, stirring often, until onions caramelize further (another 4 to 6 minutes). Deglaze pan with red wine vinegar and cook until all liquid has evaporated. Transfer onions to a plate lined with two layers of paper towel. Set aside and allow to cool to room temperature.

2. In bowl of a stand mixer fitted with paddle attachment, cream together remaining ½ cup butter and icing sugar until light and fluffy (about 2 minutes). Add thyme, flour and cooled onions. Combine on low speed until a crumbly dough forms.

3. Dump dough out onto a large piece of parchment and press together with your hands. Top dough with another large piece of parchment and roll to just under ½-inch thick. Transfer dough from parchment to a baking sheet and refrigerate for at least 30 minutes.

4. Meanwhile, preheat oven to 350°F. Line two baking trays with parchment and set aside.

5. In a small bowl, stir together pumpkin, sesame and poppy seeds. In another small bowl, use a fork to whisk together egg white and water to make an egg wash.

6. With a 2½-inch round cookie cutter, cut out cookies from chilled dough and divide rounds evenly among prepared baking trays. Brush top of each cookie lightly with egg wash and sprinkle with seed medley. Place baking trays in refrigerator for 10 minutes to chill, and then bake, one tray at a time, until edges are just barely golden brown (10 to 12 minutes). Allow shortbread to rest on tray for 2 minutes before transferring to a wire rack to cool completely. Shortbread can be refrigerated in an airtight container for up to 1 week.