September 12, 2018
I made James Beard’s “onion rings” the other night for the first time in a while. Now’s the perfect moment for them – farmers’ markets are filled with sweet onions just pulled from the earth, and this is the best way I know to showcase that compelling flavor. On top of that, this is the moment when all the parsley in the garden is proud and full.
Start with a loaf of sturdy white bread. Or traditional Pepperidge Farm sandwich white. Using a 2 1/2 inch cookie cutter, cut circles out of the bread. Slather them with good commercial mayonnaise and sprinkle them with salt.
Slice your onions very thinly.
Chop a good amount of parsley as finely as you like.
Put a slice of onion on a circle of bread and sandwich it with another circle of bread.
Spread mayonnaise on the edge of each sandwich and roll it in chopped parsley.
These keep surprisingly well; I just ate the last of the two-day old sandwiches. It made a perfect 10 a.m. snack.