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    "id": 1074045,
    "title": "Carr's Melts Caramelised Red Onion Flavour Crackers, 150g",
    "slug": "carrs-melts-caramelised-red-onion-flavour-crackers-150g",
    "type": "product",
    "url": "https://teas.co.uk/product/carrs-melts-caramelised-red-onion-flavour-crackers-150g/",
    "modified": "2026-09-25T23:29:48+01:00",
    "excerpt": "Carr's Melts Caramelised Red Onion Flavour Crackers is a 150g pack of seasoned crackers from the lighter, louder Melts tier of the Carr's range, picked into the Teas.co.uk curator selection as the cracker that brings its own flavour rather than carrying somebody else's.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten). Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Cooked onion is sweet and savoury at once, which is why a mild soft cheese suits it better than a strong blue.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below.",
    "content_text": "Carr's Melts Caramelised Red Onion Flavour Crackers is a 150g pack of seasoned crackers from the Melts range, the lighter and more strongly flavoured tier of the Carr's shelf rather than the plain cheeseboard end of it. The front of the pack names caramelised red onion and nothing else about the recipe, so that is what we describe. Caramelised onion is worth a paragraph of its own, because it is doing something more interesting than adding sweetness. A raw onion is mostly water, sugar and a family of sulphur compounds that read as sharp and eye-watering. Cook it slowly and two things happen at once: the water leaves, concentrating what is left, and the harsh sulphur compounds break down into milder, sweeter ones while the sugars themselves begin to brown. What you end up with is a flavour that is simultaneously sweet, savoury and faintly meaty, which is why caramelised onion turns up on everything from burgers to tarts. On a cracker it does the job a topping would normally do, and that changes how you use the pack. The Taste Profile\n\nCaramelised Onion: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) The lead note and the reason to buy this pack rather than the plain one. Sweet and savoury at the same time, with the browned edge that separates cooked onion from raw.\nSavoury Depth: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) The background the onion sits on. This is a seasoned cracker rather than a carrier, and it reads closer to a snack than to a cheeseboard base.\nSweetness: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Real but restrained. The sweetness comes from the onion rather than from sugar being the point, and it stops well short of a sweet biscuit.\nCrispness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Melts is the brand's own name for the range and it points at a light, short bake rather than a dense one. The break is quick rather than hard.\n\nTeas.co.uk Curator Rating: 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Carr's Carr's is a Carlisle name in British cracker baking, and that is company heritage rather than a statement about where this particular pack was made. The relevant point for a buyer is where Melts sits inside the range. Carr's built its reputation on plain crackers designed to disappear underneath cheese, and Melts goes deliberately the other way: lighter in the hand, louder in flavour, and sold to be eaten as they are rather than loaded up. Anyone expecting the neutrality of a table water cracker will find this pack assertive, which is the point rather than a fault. The seasoning behind the words caramelised red onion, the allergen advice, any certification marks and the country of origin must all be read off the current UK pack. This is a new brand for our shelves, and crackers are a new category for us entirely. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying \nWeight: 150g.\n\nA seasoned cracker, not a base: this is the pack to open when you want the cracker to bring flavour of its own. For a cheeseboard, the plain end of the range is the better buy.\nWhere it sits: upper-middle of our cracker range, above the plain cream crackers and level with the other flavoured Melts, which is a fair reflection of what it is.\n How Does Carr's Melts Caramelised Red Onion Flavour Crackers, 150g Compare to: \nCarr's Melts Original Crackers, 150g: the same range, with the seasoning taken out. Original is the one to buy if you are building something on top; this one is the one to buy if you are not. Straight swap on weight.\nCarr's Melts Cheese Crackers, 150g: the other flavoured pack in the range. Cheese is the safer crowd choice and the flatter one; caramelised onion has the sweet edge that makes it more interesting on its own and harder to pair with a strong cheese.\nCarr's Table Water Crackers, 125g: Table water brings nothing and lets the topping talk. If you find this pack shouts over your cheese, that is the one to move to.\n Ideal Brewing Conditions A seasoned cracker changes what you can put beside it. The onion is sweet and savoury at once and it occupies a lot of the palate, so the usual advice of matching a cracker to a strong cheese runs into trouble here: two loud flavours end up arguing. The better approach is to treat this pack as the flavour and let the drink be the plain one. The Cheeseboard Serve \nSoft over strong: a mild soft cheese, cream cheese or goat's cheese gives the onion something to sit on without competing with it.\nSkip the blue: a strong blue and a sweet onion both want the front of the palate and neither wins.\nCold meats work: the savoury, faintly meaty end of caramelised onion is a natural fit with ham or salami.\nNaked is fine: unusually for a cracker, this pack is designed to be eaten with nothing on it, and that is the honest way to judge it.\n The Tea Break \nA plain black tea: a straightforward breakfast blend with no milk gives the onion a clean, slightly astringent background to work against.\nAvoid the flavoured teas: an Earl Grey or a fruit infusion beside a sweet onion is a collision rather than a pairing.\nGreen tea is better than you would expect: its vegetal edge runs in the same direction as the allium and does not fight it.\nNo sugar: the cracker has brought the sweetness and sugar in the cup doubles it.\n Getting It Right in the Cup \nRoom temperature: cold flattens the aroma of a browned onion more than it flattens most savoury notes, so a pack straight from a cold cupboard reads quieter than it is.\nStorage: sealed, cool and dry. A cracker stales by taking on moisture from the air rather than by drying out, which is why a pack left open goes soft rather than hard.\nReviving a soft pack: three or four minutes in a hot oven drives the absorbed moisture back off and the snap returns. Let them cool before you eat them, because the crispness arrives as they cool rather than while they are hot.\nCrushed: a seasoned crumb tops a gratin better than a plain one, because it brings its own seasoning.\nBest with: a plain black tea, mid-afternoon, with nothing on the cracker.\n Safety And Purity Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten). Check the current UK pack before purchase; formulations and allergen advice can change. Nutrition: the panel on the pack is the only reliable source. On the flavour name: caramelised red onion describes how the cracker is meant to taste. It is not a statement about what is in the seasoning, and anybody buying for a specific dietary reason should read the current UK pack rather than infer anything from it.",
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                "title": "Product Questions",
                "content": "What does caramelised red onion actually taste like on a cracker?Sweet and savoury at the same time. Cooking an onion slowly drives off its water, mellows the sharp sulphur compounds that make a raw onion bite and lets the natural sugars brown, which produces a flavour that is rounder and faintly meaty rather than simply sweet. On a cracker it does the work a topping would normally do. How many crackers are in the pack, and how are they wrapped?The pack is 150g net and the piece count and inner packaging are printed on the current UK pack. Which cheese goes with it?A mild one. Cream cheese, a young goat's cheese or a soft white gives the onion something to sit on. A strong blue or a mature cheddar will fight it, because a sweet onion and a strong cheese both want the front of the palate and neither gives way. And which tea?A plain black tea without milk or sugar. A straightforward breakfast blend gives the onion a clean, slightly astringent background. Green tea works better than most people expect, because its vegetal edge runs in the same direction as the onion rather than across it. Can I have it with an Earl Grey or a fruit tea?We would not. Bergamot and sweet onion are a collision rather than a pairing, and a fruit infusion adds a second sweetness to a cracker that already has one. Save those cups for a plain cracker and drink something unflavoured with this pack. Is it a cheeseboard cracker or a snack?A snack, honestly. Melts is the brand's louder tier and this pack is seasoned to be eaten as it is. If you want a cracker to build on, the plain Original in the same range or a table water cracker will serve you better. Mine have gone soft. What went wrong?Nothing was wrong with the pack. A cracker stales by taking moisture out of the air rather than by drying out, which is the opposite of what bread does, so an open pack goes soft rather than hard. Three or four minutes in a hot oven drives the moisture back off, and the snap returns as they cool rather than while they are hot. Is it very sweet?Not in the way a biscuit is. The sweetness is real but it is the sweetness of a cooked vegetable rather than of added sugar being the point, and it sits underneath a savoury, seasoned cracker. It is sweeter than a plain cracker and a long way short of a sweet one. Do you publish the nutrition figures?No. The panel printed on the pack is the only reliable source, and a figure copied second-hand is worth less than no figure at all. There is no barcode listed. Why?The barcode printed on the pack itself is the only reliable source, and we would rather leave the field open than fill it with a number from the wrong pack size. Where is it made?Printed on the current UK pack. Carr's is a Carlisle name in British cracker baking, but that is company heritage and not a statement about where this pack was produced, and we will not turn one into the other."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten). Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: Wheat Flour, Vegetable Oils (Coconut, Palm, Sunflower, Rapeseed), Sugar, Raising Agents (Ammonium Bicarbonate, Sodium Bicarbonate), Dried Red Onion (2%), Salt, Flavour Enhancer (Potassium Chloride), Natural Flavouring Acidity Regulator (Citric Acid), Dried Onion, Maltodextrin, Flour Treatment Agent (L-Cysteine).Typical values per 100g, as publishedPer 100gEnergy482 kcalFat20.8gof which saturates14gCarbohydrate64.3gof which sugars6.8gFibre2gProtein8.1gSalt1.3gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.IngredientProportionWhat it bringsCaramelised red onion seasoningthe flavourThe lead note and the identity of the pack. Slow-cooked onion loses its water and its sharp sulphur bite and gains browned sugars, which is what makes it sweet, savoury and faintly meaty at once.Savoury cracker basethe bodyA light, short bake rather than a dense one. Melts is the brand's own name for the range and it describes the intended texture, not the recipe.Flour and fat used in the baseon the packThe construction of the cracker itself, including the flour and the fat, is printed on the current UK pack. We describe the flavour on the front and leave the recipe to the label.Pack: Best before the date printed on the pack, and best resealed once opened.Characterising components shown. Melts is the brand's name for the range rather than a description we can expand on.Sourcing & blend. Carr's Melts Caramelised Red Onion Flavour Crackers, 150g sits at the louder end of a brand that built its name on plain crackers designed to disappear underneath cheese. That is a deliberate move towards snacking rather than the cheeseboard. The pack you receive is the current UK retail pack rather than an import made to a different recipe.What is in Carr's Melts Caramelised Red Onion Flavour Crackers, 150g:In: seasoned crackers flavoured with caramelised red onion by the brand's own naming, 150g to the sealed pack."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Carr's Melts Caramelised Red Onion Flavour Crackers, 150g is built in three layers, and reading them in order explains exactly why the cracker tastes the way it does from the moment the pack opens to the note left on the palate.The outer layer is aromatic, and on a savoury cracker it is quieter than on a sweet one. Browned onion produces a family of volatile compounds that are heavier and less eager to leave the surface than the citrus oils or caramel notes that carry across a kitchen, so an open pack of these smells of very little until it is close to you. The practical consequence is that the aroma is not how you judge this pack: a stale one smells much the same as a fresh one, and the difference shows up in the texture instead. Cold suppresses what aroma there is, which is why a pack straight from a cold cupboard reads quieter than it should.The flavour spike is where a seasoned cracker separates itself from a plain one, and it arrives immediately rather than building. Caramelised onion is sweet and savoury at the same time, because the slow cooking that mellows the sharp sulphur compounds also browns the natural sugars, so the mid palate has two directions in it rather than one. The savoury, faintly meaty side lands first and the sweetness follows half a beat behind it, and that second arrival is what stops the cracker reading as merely salty. It is genuinely more interesting than a plain cracker, and the reason is the seasoning doing a topping's job rather than the bake being better.The base structure is short. A light cracker clears the palate quickly by design, and the onion goes with it rather than lingering, leaving a faint savoury tail and very little sweetness behind. That is a real advantage when you are eating several: a flavour that lingered at this strength would become tiring by the fourth cracker. It also explains why this pack works better on its own than under a strong cheese, because the cheese finish arrives after the cracker has already cleared and the two never meet in the same mouthful.Getting it right in the cup. Plain drinks beside a loud cracker, which is the reverse of the usual advice. A straightforward black tea without milk or sugar gives the onion a clean, slightly astringent background to work against, and that astringency does the job of cutting the seasoning that a milky cup would smother. Green tea is the surprise here: its vegetal edge runs in the same direction as the allium rather than across it, and the pairing is better than it sounds. Avoid the flavoured teas entirely, since bergamot or a fruit infusion beside a sweet onion is a collision rather than a pairing. For cheese, go mild and soft rather than strong: cream cheese or a young goat's cheese gives the onion something to sit on, while a blue or a mature cheddar simply argues with it. Serve at room temperature, and do not dunk a savoury cracker in anything.How water and temperature change it. This cracker is far more sensitive to air than to heat. A cracker stales by taking moisture out of the atmosphere rather than by drying out, which is the opposite of what bread does, so an open pack goes soft rather than hard and a humid kitchen ruins it faster than a warm one. Resealing therefore matters more than the storage temperature. A softened pack is recoverable: three or four minutes in a hot oven drives the absorbed moisture back off, and the snap returns as the crackers cool rather than while they are hot, so let them stand before judging. On the drink side, hard water flattens the astringency of a black tea, which matters here because you are relying on that astringency to cut a seasoned cracker; in a hard-water area brew a minute longer, or move to a green tea, which loses less to hard water than a delicate black one does."
            },
            {
                "title": "Recipe Ideas",
                "content": "Five ideas cover the plain black tea break this pack suits, a soft cheese plate, a seasoned crumb for a gratin, a savoury snack board and the oven trick that brings a softened pack back.\nRecipes, born here first\n\n \n The Plain Tea Break\n \n How to make The Plain Tea Break with Carr's Melts Caramelised Red Onion.\n \n 5 min\n 1 plate\n Easy\n \n \n \n You'll need\n \n A handful of Carr's Melts Caramelised Red Onion crackers, at room temperature\n 1 mug plain black tea, no milk\n Butter, optional and thin\n \n \n \n Method\n \n Brew a plain breakfast blend and leave the milk out. The astringency is what cuts the seasoning, and milk smothers it.\n Leave the sugar out as well. The onion has brought the sweetness and sugar in the cup doubles it.\n Eat the crackers as they are. This is a seasoned pack and it does not need a topping.\n Reseal the pack straight afterwards, because an open pack goes soft rather than stale.\n \n \n \n What you'll end up with: The cleanest way to judge what you have actually bought. Nothing in the cup is competing with the cracker.\n\n \n Soft Cheese Plate, Not a Cheeseboard\n \n How to make Soft Cheese Plate, Not a Cheeseboard with Carr's Melts Caramelised Red Onion.\n \n 10 min\n 2 to 4\n Easy\n \n \n \n You'll need\n \n 12 to 16 Carr's Melts Caramelised Red Onion crackers\n 1 mild soft cheese, cream cheese or young goat's cheese\n Halved cherry tomatoes\n A few leaves of flat parsley\n \n \n \n Method\n \n Choose a mild cheese rather than a strong one. A blue or a mature cheddar will fight the onion and neither side wins.\n Spread thinly. The cracker is light and a heavy load will break it before it reaches your mouth.\n Top with half a cherry tomato and a parsley leaf for acidity and a green note.\n Serve at room temperature, because cold flattens a browned onion more than it flattens most savoury flavours.\n \n \n \n What you'll end up with: A plate that works with the cracker rather than over it. The mild cheese gives the onion somewhere to sit.\n\n \n Seasoned Crumb for a Gratin\n \n How to make Seasoned Crumb for a Gratin with Carr's Melts Caramelised Red Onion.\n \n 10 min\n Tops 1 dish\n Easy\n \n \n \n You'll need\n \n 8 to 10 Carr's Melts Caramelised Red Onion crackers\n 30g butter, melted\n A handful of hard cheese, grated\n 1 baking dish of whatever you are gratinating\n \n \n \n Method\n \n Crush the crackers in a bag with a rolling pin to a coarse crumb rather than a powder.\n Stir through the melted butter and the grated cheese.\n Scatter over the dish in an even layer and bake until the top is browned.\n Skip the extra seasoning. A seasoned cracker brings its own, which is the whole reason to use this pack rather than a plain one.\n \n \n \n What you'll end up with: A better gratin top than plain breadcrumbs, because the onion is already in it and does not have to be cooked in separately.\n\n \n The Savoury Snack Board\n \n How to make The Savoury Snack Board with Carr's Melts Caramelised Red Onion.\n \n 10 min\n 4 to 6\n Easy\n \n \n \n You'll need\n \n The pack, tipped out\n Sliced ham or salami\n Cucumber batons\n Guacamole or a mild dip\n \n \n \n Method\n \n Lean savoury rather than sweet. The faintly meaty side of a caramelised onion is a natural fit with cold meats.\n Keep the dips mild. A sweet chutney beside a sweet onion is one sweetness too many.\n Put the crackers out last, because they soften within the hour once they are out of the pack.\n Give them their own corner of the board rather than mixing them with plain crackers, which they will overshadow.\n \n \n \n What you'll end up with: The pack doing the job it was designed for. Eaten as they are, with savoury things beside them rather than on them.\n\n \n Bringing a Softened Pack Back\n \n How to make Bringing a Softened Pack Back with Carr's Melts Caramelised Red Onion.\n \n 8 min\n 1 pack\n Easy\n \n \n \n You'll need\n \n The softened crackers\n 1 baking tray\n 3 to 4 minutes in a hot oven\n \n \n \n Method\n \n Spread the crackers in a single layer on a dry tray. No oil and no butter.\n Heat for three to four minutes in a hot oven, which drives off the moisture they have taken out of the air.\n Cool them completely on the tray. The snap arrives as they cool rather than while they are hot, so judging them straight out of the oven will mislead you.\n Reseal the pack properly this time, or move them to a jar with a lid.\n \n \n \n What you'll end up with: A pack you were about to throw away, back to something close to new. Soft crackers are a moisture problem, not a staleness problem."
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