From Greg Atkinson

James Beard, according to his friend and biographer Evan Jones, was fond of tea sandwiches, expecially watercress sandwiches like the ones he enjoyed on his first trip to London as a young man. But other friends, including Marion Cunningham, tell me that Beard liked these onion sandwiches served before dinner with cocktails. Slightly fussy, they serve, as Beard said all appetizers should, to “sharpen the appetite but not deaden it.”

Makes 16 Bite-Size Sandwiches

8 slices organic white bread
8 tablespoons organic mayonnaise
8 thin slices organic Walla Walla sweet onion or other sweet onion
Kosher salt and freshly ground black pepper, to taste
1 cup finely chopped fresh parsley

1. Spread each slice of bread with 1 tablespoon mayonnaise, and top half of the bread slices with 2 thin slices of onion. Press a second slice of bread, mayonnaise side down, on top of the onions.

2. Use a small round cookie cutter to cut 4 rounds from each sandwich, or trim the crusts from each sandwich and cut it diagonally into wedges.

3. Press the edges of each mini-sandwich into the parsley, so that each is green on the sides and white on the bottom and top.
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See also Rosalind’s Edible Flower Canapés Recipe
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Greg Atkinson is author of West Coast Cooking and lives on Bainbridge Island, Washington.
© Copyright Greg Atkinson
Image Credit: Walla Walla Onions | Consuelo Soto Murphy | Prints Available | SotoArt.com
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