Brioche En Surprise Onion Sandwiches Food

JAMES BEARD'S ONION SANDWICH RECIPE:

James Beard's Onion Sandwich Recipe: image

Provided by What's Cooking America

Time 20m

Number Of Ingredients 6

Ingredients

8 thick slices white bread, (firm-textured)
Butter, (unsalted, room temperature)
1 sweet onion, (peeled and sliced into paper-thin slices*)
Fleur de sel, (coarse salt, or sea salt)
Mayonnaise ((preferably homemade))
4 tablespoons parsley, (finely minced)

Steps:

Using a glass (I found that a shot glass works great) or a 2-inch round cookie cutter, cut out 2 to 3 bread rounds from each bread slice; discard trimmings or save to Make Homemade Bread Crumbs.
Spread one side of each bread circle with a heavy layer of butter. Place a thin layer of sliced onions over the butter. Lightly season the onions with salt.
Assemble the sandwiches with remaining bread slices, pressing lightly to make them adhere.
Spread some mayonnaise around the outside rim of each sandwich round. Roll the rim of each sandwich in the minced chives or parsley to coat.
Serve immediately or cover and refrigerator for a few hours.
Makes 16 to 24 sandwich rounds.
Making Sandwiches Ahead of Time:
If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.
When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.

BRIOCHE EN SURPRISE

Brioche en Surprise image

Provided by Food Network

Categories appetizer

Time 10m

Number Of Ingredients 5

Ingredients

Several slices brioche 1/4-inch thick and cut in rounds
Slices raw onion
Salt
Mayonnaise
Parsley

Steps:

Spread the rounds with mayonnaise. On half the slices place a very thin slice of raw onion, just the size of the round, and salt it well. Place another slice of brioche on top; roll the edges first in mayonnaise and then in finely chopped parsley.

BUTTERY BRIOCHE GRILLED CHEESE

Buttery Brioche Grilled Cheese image

Provided by Geoffrey Zakarian

Categories main-dish

Time 25m

Yield 2 sandwiches

Number Of Ingredients 10

Ingredients

1/4 cup shredded sharp Cheddar
1/4 cup shredded Gruyere cheese
1/4 cup sliced Robiola cheese
1 tablespoon prosecco
1 teaspoon chopped fresh parsley
1 teaspoon Dijon mustard
1 clove garlic, minced
Four 1-inch-thick slices brioche
2 tablespoons butter, at room temperature
Salt and freshly ground black pepper

Steps:

Heat a griddle over medium heat.
Buzz the Cheddar, Gruyere, Robiola, prosecco, parsley, mustard and garlic in a food processor until combined but still chunky and spreadable. Spread the mixture among the bread slices. Sandwich 2 slices, spread 1 tablespoon of the butter on the outside of the sandwich and season with salt and pepper. Repeat with the remaining ingredients.
Griddle the sandwiches over medium heat until golden brown on the first side. Flip over and continue to cook until the cheese is melted and the exteriors are crispy, about 5 minutes.

BRIOCHE EN SURPRISE (ONION SANDWICHES)

Brioche en Surprise (Onion Sandwiches) image

Provided by James Beard

Categories Sandwich Onion Appetizer Vegetarian Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 24 sandwiches

Number Of Ingredients 5

Ingredients

Twenty-four 1/4- inch- thick brioche slices, cut into
1/3 cup mayonnaise
2 small yellow onions, cut into 24 very thin rounds
Kosher salt
3 tablespoons finely chopped fresh flat-leaf parsley, patted dry

Steps:

Spread the rounds on one side with mayonnaise and place the rounds mayonnaise-side up on the work surface. On half of the slices place an onion round, just the size of the brioche, and salt it well. Top with the remaining brioche rounds, mayonnaise side down. Roll the edges of each sandwich first in mayonnaise, and then in the chopped parsley.

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