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 white bread