Rich caramelized onions give this rugelach it’s complex flavor.
- Cook Time
- Prep Time
- 16 rugalechServings
1 tablespoon extra virgin olive oil
4 large onions, thinly sliced
3 garlic cloves, minced
¼ cup dry white wine
2 teaspoons chopped fresh thyme, or 1 teaspoon dried thyme
1 tablespoon chopped flat-leaf parsley
1 pinch of ground cloves
1½ cups grated Emmental or Swiss cheese
½ cup grated parmesan cheese
1 disc of prepared and chilled rugelach dough
- Add evoo to large sauté pan and place over medium-high heat. Add onions and sauté for 20 minutes until caramelized until deep golden brown. Add garlic and cook for 2 minutes more until softened.
- Reduce heat and add wine, scraping any brown bits from the bottom of the pan. Transfer onions to a bowl and stir in thyme, parsley, and cloves. Allow to cool.
- Line a baking sheet with parchment paper.
- Sprinkle a little flour on the countertop or surface and roll 1 disc of dough out into a ⅛-inch thick circle.
- Scatter onions on dough and top with cheeses. Cut dough into 16 wedges. Roll each wedge toward the center and beginning with the wide edge.
- Transfer rugelach to prepared baking sheet. Refrigerate for 30 minutes until firm.
- Preheat oven to 375°F.
- Bake rugelach at 375°F for 20 to 30 minutes, until the pastries are golden brown. Cool before serving.