Author and Educator
These faux “onion rings” are a classic James Beard hors d’oeuvre that have been popular since the 1965 publication of Menus for Entertaining. The edges of the tea sandwiches are rolled in finely chopped parsley for an elegant finish.
- 12 mini brioche slider rolls
- 1 cup mayonnaise
- 2 small white onions, peeled and thinly sliced
- Kosher salt
- 1 bunch parsley, finely chopped
Using a bread knife, trim top and bottom of brioche rolls. Cut rolls in half to create 24 flat rounds.
Spread each round with a thin layer of mayonnaise. Top half of them with slices of onion and sprinkle with salt. Cover with remaining round of bread. Press them together gently and spread a thin layer of mayonnaise around the edges. Roll each sandwich in the chopped parsley.
Place sandwiches in a single layer on a platter and chill for several hours before serving.
Adapted from James Beard's original recipe. Recipe photo and food styling by Judy Kim.