Onion Sandwich
Published Oct. 18, 2020
- Total Time
- 20 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1loaf challah or brioche, sliced about ¼-inch thick
- ½cup mayonnaise
- 1 to 2sweet white onions, such as Vidalia
- Crunchy sea salt, to taste
- 1cup fresh herbs, such as parsley, or a mix of parsley, tarragon and marjoram, chopped
Nutritional analysis per serving (12 servings)
194 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 5 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 4 grams protein; 210 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a 1½-inch cutter, cut 24 rounds from the bread and arrange in 12 pairs. Spread each round with mayonnaise.
- Step 2
Slice the onions through the equator, evenly and thinly, and put a slice that fits the bread on half the bread rounds. Salt lightly, then cover with a second round of bread.
- Step 3
When sandwiches are assembled, spread remaining mayonnaise on a piece of parchment paper, and have the chopped herbs ready in a bowl.
- Step 4
Hold a sandwich, and roll the edge in mayonnaise, then in the chopped herbs, covering the edge. Cover and chill for about 1 hour and up to 6 hours before serving.
Private Notes
Comments
Since I was a child, my late mother served these. I have always loved them. Her version which she ascribed to Mr Beard used unsalted butter in lieu of mayonnaise. I much prefer these buttered.
Duke's Mayonnaise is my choice.. tangy and sharply textured... If you're a Yankee, you've probably never had Duke's... But down in Charleston, SC- where I cooked professionally for a few years, it's indispensible.
Mayonnaise? Brioche? Parsley? Heaven to Betsy. "Mr. Ray's opinion of sandwiches without crusts matched Mrs. Ray's opinion of tea on Sunday nights...The butter had been put to soften, and...if nothing else was available he made his sandwiches of onions. He used slices of mild Bermuda onions, sprinkled with vinegar and dusted with pepper and salt."
Simplicity is key! With our version, we did a banh mi twist and used sandwich butter (equal parts of mayo and butter blended together) and lightly toasted the bread slices before assembling. Deeewishus!
The poet Donald Hall mentions onion sandwiches in an essay of his. The essay is about spending days in placid double solitude with his late wife. I couldn’t stop thinking about the essay or about onion sandwiches, so I made these for my girlfriend when we were still part strangers. It was one of those dates where you haven’t yet said you love each other but it hangs between you. They were delicious, and that was three years ago. I’m wanting one again.
Is it necessary to use parchment paper? My issue is that recipes nowadays often use parchment paper, and paper is a finite resource. Since these are small sandwiches, couldn’t the mayonnaise be put in a soup plate and save the trees? (I’ll never make this, as I dislike raw onions.)