Onion Puffs

Small rounds cut from firm-textured bread are topped with a very thin slice of onion. A spoonful of parmesan-mayonnaise mixture goes on top, then they're broiled until puffed.

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Ingredients:

• 1/4 cup grated Parmesan cheese  
• 1/4 cup mayonnaise  
• 2 or 3 small onions, about 2 inches in diameter  
• 5 to 7 slices firm, closed-textured bread (such as Pepperidge Farm)

Method

Mix the cheese and mayonnaise in a small bowl. Slice the onions paper-thin (This is very important--use a slicer or a food processor, if you have one.) Cut the bread into 20 rounds, about 2 inches in diameter with a 2" cookie cutter. Place a thin onion slice on each bread round (onion should be same diameter as the bread.) Top with a generous teaspoon of the cheese/mayo mixture. Place the rounds on a baking sheet and pop under the broiler for about 1 to 2 minutes, until puffed and golden. Watch them carefully--they brown very quickly!

Notes: Closed-textured bread is the homemade style of bread made by Pepperidge Farm. Do not use a soft, sandwich bread like Wonder bread. This recipe is easily doubled. NOTE: I've tried making these using Melba rounds instead of bread, and while they were good, they weren't as fabulous!

Number of servings: 20 pieces.

Submitted By: D'Arbs_1017
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