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1
Heat 1 tablespoon of the butter in a nonstick medium skillet.
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2
Add the onion and cook over moderate heat, stirring, until browned, 8 to 10 minutes.
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3
Let cool.
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4
In a bowl, mix the flour with the sugar, kosher salt and pepper.
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5
Work in the remaining 6 tablespoons of butter, rubbing it into the flour with your fingertips until the mixture resembles coarse meal.
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6
Mix in the onion.
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7
Stir in 3 tablespoons of the ice water and shape the dough into a ball; if necessary, add more ice water, 1 tablespoon at a time.
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8
Divide the dough in half and pat into two 4-inch squares.
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9
Wrap each square in plastic and refrigerate until chilled, at least 1 hour.
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10
Preheat the oven to 350.
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11
Line 2 large baking sheets with parchment paper.
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12
On a lightly floured surface, roll out 1 dough square to a 12-by-9-inch rectangle, about 1/8-inch thick.
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13
Cut the dough into 3-inch squares and transfer to 1 of the sheet pans.
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14
Brush with some of the egg-white wash and sprinkle with half of the cumin seeds and sea salt.
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15
Bake for about 20 minutes, or until the crackers are golden brown and crisp.
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16
Let cool completely on a rack.
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17
Meanwhile, repeat with the remaining dough, egg-white wash, cumin seeds and sea salt.
