September 3, 2016
I’ve always loved this recipe – and you can certainly make it all year round. But I’m just back from the farmers’ market with small, just-harvested onions, which makes this the perfect time for this simple and surprising dish.
Make a plateful for a party, and I guarantee they’ll disappear.
James Beard’s “Onion Rings”
Shopping list: 1 loaf brioche or challah, 4 small onions, 1 bunch parsley
Staples: mayonnaise, salt
Begin with a sliced loaf of sturdy white bread, or a loaf of brioche. Take an inch and a half round cookie cutter and cut circles out of the bread. Slather them with good commercial mayonnaise and sprinkle that with salt.
Slice 4 small white onions very thinly. Put a slice of onion on a circle of bread and sandwich it with a second piece.
Chop a bunch of parsley. Spread mayonnaise on the edge of each sandwich and then roll it in parsley. You are done.
Categorised in: Snacks and Beginnings