Preparation:
Preheat the oven to 350.
Stir together the flour, sugar, salt, and pepper in the food processor or a large bowl. Add the onion and mix well.
In a separate bowl, thoroughly blend the sour cream and egg together. Add the sour cream mixture to the flour mixture and blend well to form a dough that will hold together in a cohesive ball. If necessary to achieve the proper consistency for rolling, add 1 additional tablespoon sour cream.
Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, 1/16 inch thick. To make the twists, cut the dough into strips 3/4 inch by 6 inches. Twist the ends of each strip in opposite directions and press the ends down on the baking sheet to keep them from unwinding.
Bake for 20 to 25 minutes, or until the twists are lightly browned. The ends will be slightly thinner from the pressing and will brown first. Cool on a rack.
VARIATIONS: If preferred, these crackers can be baked flat in 2 inch squares or circles. Be sure to remember to prick each one 2 or 3 times with the tines of a fork. Brush the tops with a lightly beaten egg, if desired.
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