Onion Sandwich

Don’t underestimate the humble onion sandwich, a cocktail-party classic championed by James Beard himself. It’s almost absurdly simple, a thin slice of sweet onion and a swipe of mayonnaise between rounds of soft egg bread, but it’s elegant, addictive, and disappears fast at a party.

The signature flourish is the edge. After assembling each little round, you coat the outer rim with mayonnaise and roll it in minced parsley, leaving a pretty green wreath around every sandwich. It’s the kind of small, fussy detail that turns four pantry ingredients into a proper appetizer.

The trick to getting it right is the onion: slice it paper-thin and choose a mild, sweet variety like Vidalia or Bermuda, since a sharp onion would overpower the delicate bread.

Match the onion slices to the size of your bread rounds so every bite is balanced, and assemble them close to serving so the bread stays soft.

Kitchen Tips

• Use a mild, sweet onion like Vidalia or Bermuda and slice it paper-thin, so it doesn’t overpower.
• Match the onion slice to the diameter of the bread rounds for a tidy, balanced sandwich.
• Coat the rims generously with mayonnaise so the minced parsley sticks all the way around.
• Assemble close to serving time so the soft egg bread doesn’t dry out.

Variations

• Use white or whole-wheat bread, or even pumpernickel rounds.
• Add a sprinkle of fresh herbs or a thin cucumber slice with the onion.
• Roll the rims in finely chopped chives or dill instead of parsley.