Caramelized Onion & Rosemary Shortbread
Shortbread, a classic holiday cookie offering but with a twist. These Caramelized Onion and Rosemary Shortbread takes a more savoury approach making them hors d’oeuvre worthy. A great make tip when making these ahead is to roll the dough out and refrigerate between pieces of parchment paper for up to 2 days. When ready to bake, simply cut dough out in desired shapes, bake and enjoy alongside your favourite holiday cocktail. Try pairing this recipe with Cabernet Sauvignon Meiomi or Chardonnay Bread and Butter 2019.Ingredients
Serves
1 tbsp + ½ cup (140 ml) unsalted butter, divided
1 tsp (5 ml) grapeseed oil
½ large yellow onion, diced
⅛ tsp (a pinch) kosher salt
1 tbsp (15 ml) granulated sugar
1 tbsp (15 ml) red wine vinegar
¼ cup (60 ml) icing sugar
2 tsp (10 ml) finely chopped fresh rosemary leaves
1 cup + 2 tbsp (280 ml) all-purpose flour
Instructions
- In a frying pan, heat 1 tbsp (15 ml) butter and the oil over medium. 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, 4 to 6 minutes longer. Deglaze pan with red wine vinegar and cook until all liquid has cooked off. Transfer onions to a plate lined with paper towels. Set aside and allow to cool to room temperature.
- In a medium bowl with a handheld mixer, or in bowl of a stand mixer fitted with paddle attachment, cream remaining ½ cup (125 ml) butter and the icing sugar until light and fluffy, about 2 minutes. Add rosemary, flour and cooled onions. Combine on low speed until a crumbly dough forms.
- Turn dough out onto a large piece of parchment and press together with your hands. Top dough with another large piece of parchment and roll dough to just under ½-in (1.25 cm) thick. Transfer dough from parchment to a baking sheet and refrigerate for at least 30 minutes.
- Meanwhile, preheat oven to 350 F (175 C). Line 2 baking sheets with parchment and set aside.
- With a 2½-in (6.25 cm) scalloped round cookie cutter, cut out cookies from chilled dough and divide rounds evenly among prepared baking sheets. Place baking sheets in refrigerator for 10 minutes before baking, 1 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 rack to cool completely to room temperature. Can be stored in an airtight container at room temperature for up to 1 week.