James Beard's Onion Sandwiches

Beard’s cherished make-ahead canapé of sweet onion between buttered bread rounds, edges rolled in mayonnaise and parsley.

Ingredients

• 1 loaf brioche or challah, thinly sliced
• 6 to 8 small sweet white onions, sliced paper-thin
• 1 cup mayonnaise
• 1 bunch flat-leaf parsley, very finely chopped
• Kosher salt to taste

Directions

1. Cut the bread into thin slices, then cut each slice into rounds with a 1 1/2- to 2-inch biscuit cutter.
2. Spread one side of each round lightly with mayonnaise.
3. Top half the rounds with a thin slice of onion sized to fit, and season the onion well with salt.
4. Cap with the remaining rounds, mayonnaise-side down, and press together firmly into neat little sandwiches.
5. Roll the exposed onion edge of each sandwich first in mayonnaise, then in the finely chopped parsley so the rim is coated green.
6. Arrange on a tray, cover, and chill 2 to 3 hours (or up to overnight) to mellow the onion before serving.

Notes

James Beard called these his favorite canapé, saying he could make a whole meal of them.