2 cups diced onions
2 Tbsp. water
1-1/2 cups unbleached all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
1/8 tsp. ground pepper
1 tsp. fresh thyme, finely chopped, or ½ teaspoon, dried, crumbled
½ cup unsalted butter
½ cup buttermilk
Preheat oven to 375F.
Put onions and water in a heavy saucepan, cover, and cook over medium heat for 5 minutes. Drain and cool.
Put the flour, baking powder, salt, pepper, and thyme in the bowl of a food processor. Pulse until blended. Add the butter and pulse until the mixture resembles coarse meal. Add onions; pulse once or twice. Add buttermilk and mix just until mixture comes together.
Turn dough out onto a floured board. Roll to ¾ -inch thickness and cut into rounds with a 2-inch cutter. Place on a lightly greased baking sheet or one covered with a silpat. Bake for 12 to 15 minutes or until lightly browned.