Warning: if you’re not into savory sweets, this one just isn’t for you. (but… there’s leftover pie in the fridge!)
Have you ever had caramelized onions? I can’t remember the first time I had them, I’m assuming I was at a restaurant, but I’ve been a huge fan ever since. I mean you really can do no wrong in making a vegetable nice and sweet. If they didn’t take so gosh darn long to make, I’d probably eat them every day!
Last week, after reading Julie’s post about prepping caramelized onions in advance to use in multiple dishes, I had caramelized onions on the brain. See, the thought has actually crossed my mind before to incorporate caramelized onions into dessert… I’m pretty sure I could get on board with a caramelized onion brownie. You watch, someone will make caramelized onion frosting on Cupcake Wars one of these days and just remember, you heard it here first.
After getting wrapped up in comments conversation with Julie and Kris, I decided a simple cookie would be the best way to venture down this (strange) path… and a caramelized onion shortbread cookie was born!
Despite the shortbread cookie dough and sweet caramelized onions, these are still very savory — I’d almost say you could eat one alongside dinner. I sent some to Julie, and she said they’d be good with eggs, which I agree with. Brunch cookies, perhaps? I don’t know. What I do know is if you’re a fan of caramelized onions and looking for an… interesting… recipe, you’re in the right place!
And if this is still too strange for you, regular recipes will resume next week. 
A buttery, tender shortbread cookie made savory with the addition of caramelized onions. Makes 1 dozen cookies Prep time: 20 minutes (plus 1 hour for chilling) Cook time: 12 minutes In a medium mixing bowl, beat the butter and sugar with and electric mixer until creamy. Add the salt and flour, beating until just mixed. Stir in the caramelized onions. Form the dough into a log about 2 inches in diameter, then wrap in plastic wrap and chill at least one hour. Once the dough is firm, heat the oven to 350 degrees F. Line a large cookie sheet with parchment paper. Unwrap the chilled dough and slice the dough into 12 rounds. Place on the cookie sheet at least one inch apart. Chill the cookie sheet 5 to 10 minutes (this will firm up the dough one last time, allowing the cookies to stay round while baking). Bake 10-12 minutes or until edges are just barely golden brown. Allow the cookies to cool 2 minutes before removing from cookie sheet to cool completely.
{ 16 comments… read them below or add one }
This is a delicious idea for a savory cookie – reminds me a lot of David Lebovitz’s seaweed shortbread.
Whoa, seaweed shortbread? Have you tried that? I’m not sure that’s something I could eat!
I think these sound really tasty. A brunch or baby shower would be perfect. But then, I’m a fan of savory!
Yes, I like the idea of eating these at a brunch!
i LOVE the idea of these–i’m trying to figure out what i could dip them in…or maybe pair with a cheese? YUM
onion? wow, this sounds heavenly. A salty/sweet fix. You are so creative Liz!
I’m not sure I’d say I’m creative, more just, weird, but it sure does make for a fun time in the kitchen!
I bet the hubs would love these!
Ooh, I’m on board with these…and I love the idea of cookies for brunch!
Genius! I love caramelized onions, so darn savory in the most perfect way.
I have a weakness for shortbread cookies but have never made a savory version. I think these would be really good to accompany a nice salad.
Ohh yes, cookies & salad – I like the way you think
A delicious looking cookie and a very novel idea for one too. Good for you for going for it, they look wonderful.
oh, you DID it… I need to try these, I KNOW I would like them – YUM. they look beautiful too!
Yes, I did! They’re oddly good. Now all I have to do is make easy mac with Oreo’s
I got some amazing caramelized onion shortbread cookies at a farmers market once. I just recently thought about them again and decided to search for a similar recipe and this looks spot on! I make my favorite caramelized onions with no added butter, oil or sugar during the majority of cooking and a splash of balsamic vinegar and tiny bit of maple syrup added in the last 5 minutes or so- they go lovely with brie! I think I might try this recipe out with those!