Simple, light, and surprisingly good, this is often referred to as James Beard’s favorite sandwich.
1/2 white onion, sliced thin (keep rings together)
4 slices soft bread, crusts removed
Minced fresh parsley or other herbs
Spread 2 slices of bread lightly with mayo and top with 1-2 onion slices (with all rings intact); salt well. Top with remaining bread slices. Spread mayo on edges of sandwiches and dip in fresh herbs to coat.
For elegant appetizers, use a cookie cutter to cut small rounds of bread and continue as directed.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.