Parmesan Onion Toasts
Call me nostalgic but I think that the best party hors d’oeuvres harken back to the 70s. They tend to be unapologetically caloric, straight forward and comforting. Exactly what you want when slipping into the holiday season. If you need some convincing (or reminding), we’re talking: Pigs in a Blanket, Deviled Eggs, Onion Dip (made with Lipton’s Onion Soup Mix, of course), Cheese Logs, Stuffed Mushrooms, Swedish Meatballs, Bacon Wrapped Dates, must I continue?
These Parmesan Onion Toasts are lesser known but top my list of party bites of yesterday. “Yesterday” being 35 years ago, at our ski house in Vermont. The “party” being a gaggle of Rasmus-Sobel family members and the friends that often outnumbered our mighty clan. I’ve written of our ski house era here before but it’s this time of year, every year, that I reminisce the most.
So get outside, ski if you’re lucky, or just go for a brisk walk in the cold winter air. Come in to a roaring fire, glass of wine and these simple bites. You can make a container of this mixture in advance and spread it on store-purchased cocktail bread just before putting your feet up to relax, welcoming guests, or decorating your tree, as we finally did last night. It doesn’t get better, or easier, than this. Enjoy!
Full disclosure: The Sirius XM 70’s station is a preset button on my car radio, so maybe it’s not only the party food of that decade that I crave!
Parmesan Onion Toasts
- 1/2 sweet onion
- 3/4 c mayonaise
- 3/4 c grated Parmesan cheese
- 1 sleeve cocktail bread (rye, sourdough or pumpernickel)
- Preheat onion 350.
- Chop onion and place in food processor to finely mince. You should have about 3/4 c.
- Add mayonnaise, Parmesan and a couple of grinds of black pepper.
- Mix in food processor until just combined.
- Spread mixture on slices of cocktail bread and place slices on a baking sheet.
- Bake for 10-15 minutes or until lightly browned.
- Serve.
- You may want to finish with a couple of minutes under the broiler to get some nice browning. Just don't walk away or the toasts will be burnt before you know it!
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October 4, 2022 @ 10:23 am
Thanks. I had lost this recipe and it’s a good and easy one. We used to lightly sprinkle with paprika before baking.
December 12, 2016 @ 11:33 pm
and of course the infamous clam dip- Carol I think of you often! Dani thanks for sharing this recipe- one of my all time favorites! BTW I made the mulatto cookies tonight! Dani I also made your pasta with shrimp and feta tonight- yum!
December 12, 2016 @ 10:35 am
Ah, those were the days,good food, good friends. The credit for these delicious morsels goes to Carol Goldman who was famous in our circle for many goodies. She introduced us to pasta al vodka and of course, mulatto cookies.