Onion Poppyseed Crackers

These reminded me of Tam Tam crackers-only better. I rolled them a bit thick, but they would do well thinner and crisper as well. Matter of taste I suppose. Since we have quite a bit of cheese in the house at present, crackers seemed like a good idea. The recipe, like the preceding one comes from Gourmet Magazine, March 1986.

You Will Need:

1 Pound onions

1 large egg

1/4 cup vegetable oil

1 teaspoon double acting baking powder

1/4 cup poppy seeds

2 -2 1/2 cups all purpose flour

kosher salt for sprinkling

Preheat the oven to 350 degrees F.

Grate the onion finely (food processor will work, but the shred will be mushier) and drain through a sieve. Squeeze out excess moisture. In a bowl, whisk together the egg, oil, baking soda, poppy seeds and onion. Add flour slowly until you have a stiff but still slightly sticky dough. I only needed 2 cups. Divide dough in half, roll out to 1/8 inch thickness and cut into rounds (or squares, etc.) Prick tops with a fork and sprinkle with kosher salt to taste. Place on ungreased baking sheets and bake 15-20 minutes or until browned. The crackers will further crisp upon cooling. Cool on racks.