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.