Onion Sandwiches
Photo: Judy Kim
These faux “onion rings” are a classic James Beard hors d’oeuvre. The edges of the tea sandwiches are rolled in finely chopped parsley for an elegant finish.
Editor's note: James Beard first published this recipe in his 1940 cookbook Hors d'Oeuvre and Canapés under the name "Brioche en surprise," calling it his favorite canapé. He went on to republish it in a number of his subsequent cookbooks, including Menus for Entertaining in 1965, which we have erroneously referenced as the recipe's first home in the past. The confusion arises from this book's inclusion of a similar recipe for "Thin onion sandwiches" that uses white bread and butter instead of brioche and mayo. Either way, onion sandwiches are a delicious addition to any party spread.
Ingredients
- 12 mini brioche slider rolls
- 1 cup mayonnaise
- 2 small white onions, peeled and thinly sliced
- Kosher salt
- 1 bunch parsley, finely chopped
Method
- 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.
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Adapted from James Beard's original recipe. Recipe photo and food styling by Judy Kim.
Yield
12 sandwiches