I will start with this: there is no reason in the wide world to make your own crackers. Reasonable people don't. Reasonable people survey the extensive cracker aisle at the supermarket and avail themselves of sales on Big Wheat Thins, or Rye Triscuits, or other salty crackery deliciousness.
Other people look into a cookbook that they won on a food chat and say Ooh! I've never made these before!
The other thing that moved me to experiment with cracker-making was the economic factor. I'd try it out, and if it worked, great. If not, what was I out? 50 cents of pantry supplies (flour, salt, baking powder, olive oil) and an hour of my time? Pfft. This is how we roll.
And next time, speaking of rolling, I'll roll them thinner. I need those special awesome rubber-band-things you strap on your rolling pin to mark whether you're at half an inch or a quarter-inch or what-have-you. These were too thick. Especially the first batch. Too biscuity. The second batch, I did a little tweaking. (Tweaking is my business, and business is good.)
Browning til mmmmmmm.
The nice thing about making them a little too thick is that they stood up very well to the moisture from the caramelized onions. Store-bought crackers wouldn't. So at least now I have some ideas on how to pursue homemade crackers in the future. And like I said: 50 cents' worth of pantry ingredients. Good to know.