this recipe is so easy.my friends loved them.
Onion–Cheese Puffs
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Credit: Christopher Hirsheimer
Author and SAVEUR contributing writer Peggy Knickerbocker gave us the recipe for these simple hors d'oeuvres—among her fondest childhood memories of the elaborate holiday dinners her mother hosted.
1⁄2 small yellow onion, peeled and finely chopped
1⁄2 cup mayonnaise
3 tbsp. freshly grated parmigiano-reggiano
2 tbsp. fresh parsley, finely chopped
Sea salt and freshly ground pepper
8 slices of white bread
1. Preheat oven to 350°. Mix onion, mayonnaise, parmigiano-reggiano, and parsley in a medium bowl. Season with salt and pepper.
2. Remove crusts from the bread. Using a 1" round cookie cutter, cut bread into 32 rounds. Place on a cookie sheet and bake, without turning, until golden, 10–15 minutes.
3. Preheat broiler. Spread about 1 tsp. onion mixture onto each round, then sprinkle with more parmigiano-reggiano and brown under broiler for 1–2 minutes. Serve immediately.
Ratings & Reviews (5)
These are probably perfect as an app with sparkling wine and conversation. As it is, I gobbled 6 or 7 immediately and only then decided they were a bit bland. Next time I'll add some red pepper flakes, just because I like some heat. And some friends.
I've been making this recipe minus the parsley for years from the 1950's cheese toast era. You can use cocktail party rye and they were originally designed with the shelf stable parmesan stuff and are delicious that way too. People go CRAZY over this recipe. If you use the party rye you can even make them and then undercook and then reheat when guests arrive. Make a bunch because they will be gobbled up!
No doubt about it... this is awesome! I used a sourdough flute for the bread, and added a bit of parm before broiling... FABULOUS!
(Forgot to add a rating to my post.)
Onion–Cheese Puffs
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