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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- Cook Time
- Prep Time
- 16 rugelachServings
- 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 and 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 starting from 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.