Naomi Judd's Onionelles Recipe Is Sweet & Savory (4 Ingredients, 10 Minutes) Appetizers Snacks Vegetables Bread/Muffins Side Dishes Low Sodium Recipes Budget Recipes Low Sugar Recipes
The news of Naomi Judd's passing hit many hard, including myself. The Judds music has been a part of my life since they first hit the music scene. Naomi's Home Companion cookbook is a part of my cookbook collection, so I knew it needed to be taken off the shelf and some recipes from it made.
This onionelles recipe is included in the "tradition" chapter of the cookbook. Being into nutrition and health, Naomi wrote this as the introduction to this appetizer recipe: "The top 10 anti-aging veggies and fruits (in alphabetical order) are: avocado, berries, broccoli, cabbage, carrots, citrus fruits, grapes, onions, spinach and tomatoes." (Check out the health benefits of onion.)
These onionelles surprised me. With Parmesan, onion and bread (with mayo!), I knew it would be good. What I didn't expect was for it to be so good. The creaminess of the mayonnaise and Parmesan complement the crispy bread and soft, sweet onion perfectly. If I had started making this recipe when the book was first published in 1997, it would have been a family tradition at my house, too. Starting my tradition now, and will remember Naomi with each bite.
Serve the onionelles as appetizers or savory snack, or even as a side dish with dinner.
Cuisine: American
Prep Time: 8 minutes
Cook Time: 2 minutes
Total Time: 10 minutes
Servings: 16
Ingredients
- 1/4 cup grated Parmesan cheese
- 1/4 cup mayonnaise or mayonnaise-style creamy salad dressing (regular, reduced fat or nonfat)
- 4 slices good-quality wheat bread, crusts removed
- 16 very thin slices Vidalia or other sweet onion
Here's how to make it:
- Preheat the broiler. In a small bowl, mix together the cheese and mayonnaise. (You could use Miracle Whip instead of mayonnaise.)
- Spread evenly onto the bread slices. Cut each into four equal pieces. (I used sourdough bread.)
- Place an onion slice on each piece of bread. (For the onion, I chose a Texas 1015 sweet onion, which is similar to a Vidalia onion. Regular white or yellow onions would work well, too.)
- Broil 4 to 5 inches from the heat until browned, about 2 minutes. Serve hot. Store any leftovers in an airtight container in the fridge. Reheat as desired.
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