French Onion Rugelach - Jamie Geller

French Onion Rugelach

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To up the ante, we've mixed a classic Jewish treat, rugelach with a French classic, French Onion Soup. Classic rugelach dough is beyond amazing. The combination of butter and cream cheese in the dough creates a rich, buttery dough that works well as rugelach, but can easily be used as a pie crust as well. 

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  • Duration
  • Cook Time
  • Prep Time
  • 16 rugalechServings

Ingredients

  • 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 


Preparation

  1. 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.
  2. 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.
  3. Line a baking sheet with parchment paper.
  4. Sprinkle a little flour on the countertop or surface and roll 1 disc of dough out into a ⅛-inch thick circle.
  5. 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.
  6. Transfer rugelach to prepared baking sheet. Refrigerate for 30 minutes until firm.
  7. Preheat oven to 375°F.
  8. Bake rugelach at 375°F for 20 to 30 minutes, until the pastries are golden brown. Cool before serving.