ONION SANDWICH
James Beard took this recipe from his colleagues Irma and Bill Rhode over 60 years ago, but there's something delicate, fresh and unfussy about the sandwich even now. There isn't much to it, so each component really matters: Slice the onions thinly and evenly, season well, and be gentle so you don't squish the bread as you press each sandwich shut. Rolling the edge of the sandwich in chopped parsley (or a mix of parsley and other fresh herbs), gives it a retro styling touch, but it's crucial for flavor, too.
Provided by Tejal Rao
Categories brunch, lunch, snack, finger foods, sandwiches, appetizer, main course
Time 20m
Yield 12 mini sandwiches
Number Of Ingredients 5
Steps:
- Using a 1 1/2-inch cutter, cut 24 rounds from the bread and arrange in 12 pairs. Spread each round with mayonnaise.
- Slice the onions through the equator, evenly and thinly, and put a slice that fits the bread on half the bread rounds. Salt lightly, then cover with a second round of bread.
- When sandwiches are assembled, spread remaining mayonnaise on a piece of parchment paper, and have the chopped herbs ready in a bowl.
- Hold a sandwich, and roll the edge in mayonnaise, then in the chopped herbs, covering the edge. Cover and chill for about 1 hour and up to 6 hours before serving.
FRENCH ONION STEAK SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Generously season the steak with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the steak and cook until browned, about 4 minutes per side for medium rare. Transfer to a cutting board and let rest.
- Pour off any excess fat from the skillet and reduce the heat to medium. Melt the butter in the skillet, then add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions start caramelizing, about 10 minutes. Stir in the chicken broth and cook until slightly reduced, about 5 minutes.
- Meanwhile, trim off any excess fat from the steak; thinly slice against the grain. Put the rolls cut-sides up on a baking sheet and broil until toasted, about 2 minutes.
- Remove the roll tops to a plate. Divide the onion mixture among the roll bottoms, top with the steak and sprinkle with the gruyere. Return to the broiler until the cheese is melted but not browned, 3 to 5 minutes. Top with the toasted roll tops and serve with the pickled vegetables.
Nutrition Facts : Calories 930, Fat 48 grams, SaturatedFat 22 grams, Cholesterol 180 milligrams, Sodium 1207 milligrams, Carbohydrate 60 grams, Fiber 5 grams, Protein 59 grams, Sugar 13 grams
SOFT ONION SANDWICH ROLLS
This is it! I've been through many recipes to come up with this one. Great for BBQ beef sandwiches. If you prefer plain rolls, omit onion ingredients.
Provided by claudygirl
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h20m
Yield 8
Number Of Ingredients 13
Steps:
- Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
- When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion.
- Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.
Nutrition Facts : Calories 259.9 calories, Carbohydrate 45.9 g, Cholesterol 13.3 mg, Fat 5.3 g, Fiber 1.8 g, Protein 6.9 g, SaturatedFat 3.1 g, Sodium 487.1 mg, Sugar 7.2 g
PARSLEY AND SWEET ONION SANDWICHES
Categories Sandwich Onion No-Cook Cocktail Party Vegetarian Quick & Easy Mayonnaise Spring Parsley Gourmet
Yield Makes 16 hors d'oeuvres
Number Of Ingredients 4
Steps:
- Cut 4 (1/8-inch-thick) slices from widest part of onion, keeping rings intact.
- Spread each slice of bread with about 1 teaspoon mayonnaise and top 4 slices with 1 onion slice each. Top with remaining bread slices, mayonnaise sides down, then trim onion flush with bread. Quarter sandwiches into small square or triangular sandwiches.
- Arrange 2 sheets of wax paper on a work surface. Spread remaining 2 1/2 tablespoons mayonnaise in a thin layer on 1 sheet and spread parsley evenly on the other.
- Dip all edges of 1 sandwich in mayonnaise to coat, then dip in parsley. Transfer to a tray and repeat with remaining sandwiches.
ONION SANDWICH
This is my DH's recipe he asked me to share it with you. A delicious sandwich for those who love onions.
Provided by Cookin In Texas
Categories Lunch/Snacks
Time 3m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 5
Steps:
- Slice onion into med slices, spread mayonnaise or miracle whip onto both slices of bread add the salt and the pepper to the mayonnaise add onions and enjoy.
FRENCH ONION SANDWICHES
I love french onion soup, my DH&DS's love meat, so this is a recipe we all enjoy. This is an open-sandwich. Better Homes and gardens recipe. I double the sauce so the toasted bread will be saturated
Provided by lets.eat
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, melt butter or oleo. Add steaks and cook over medium high heat for 2-3 minutes on each side or till done. Remove from skillet, reserving the drippings. Cook the onion in the drippings until tender. Combine the broth, cornstarch, Worcestershire sauce, garlic powder, and a dash of pepper. Add to skillet. Cook until bubbly. Cook and stir 2 minutes more. Place on toasted bread top with swiss and onion mixture.
Nutrition Facts : Calories 450.6, Fat 18.5, SaturatedFat 8.2, Cholesterol 84.6, Sodium 659.4, Carbohydrate 38.5, Fiber 2.3, Sugar 1.6, Protein 30.8
FRENCH ONION ROAST BEEF PULL-APART SANDWICHES
Roast beef, Swiss cheese and richly caramelized onions are stuffed into a whole loaf of rye bread in this delicious recipe. Bake until nicely toasted and melty and serve with a creamy homemade Thousand Island dressing for a bold punch.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the dressing: Mix the mayonnaise, pickles, ketchup, horseradish, dill, onion powder and hot sauce in a small bowl; season with salt. Cover and refrigerate.
- Make the sandwiches: Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Melt the butter in a large skillet over medium heat. Pour 4 tablespoons of the butter into a small bowl and set aside. Add the onions and thyme to the skillet with the remaining butter and cook, stirring occasionally, until deep golden, 12 to 15 minutes.
- Add the sherry to the skillet; cook until evaporated. Add the beef broth and Worcestershire sauce and return to a simmer. Cook until the liquid is reduced by half and the onions are caramelized, 2 to 3 minutes. Season with salt and pepper.
- Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
- Brush the reserved melted butter between the bread slices and all over the loaf. Set aside about one-third of the onions. Fill every other slice of the loaf with the remaining onions, starting with the first slice. Fold the roast beef and tuck into the onion-filled slices, along with the cheese. Top the loaf with the reserved onions and any onion juices.
- Bake until the cheese is browned and bubbly, about 20 minutes. Pull apart or slice into individual sandwiches. Serve with the dressing.
ONION SANDWICH
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 1 sandwich
Number Of Ingredients 4
Steps:
- Spread butter on one slice of bread. Layer with onion slices, and season with salt and pepper. Top with remaining slice of bread. Cut in either halves or quarters, and serve.
STEAK SANDWICHES WITH CRISPY ONIONS
I created this steak sandwich recipe for my husband. Fried onions are a family favorite, and I thought it would be amazing to put them on a sandwich. The chimichurri-inspired mayo gives fabulous freshness and flavor. -Renee Seaman, Green Township, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cut onion into 1/4-in. slices; separate into rings. Place in a large bowl or shallow dish. Add buttermilk; turn to coat. Refrigerate at least 4 hours or overnight., In a small bowl, combine cilantro, parsley, garlic, 1/2 teaspoon salt and pepper. Remove 2 tablespoons herb mixture; stir into mayonnaise. Refrigerate until serving. Stir 1/2 cup olive oil into remaining herb mixture. Reserve 2 tablespoons oil mixture for serving. Place remaining oil mixture in a large bowl or shallow dish. Add beef; turn to coat. Refrigerate at least 4 hours or overnight., Drain beef, discarding marinade. Grill beef, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness, 7-9 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, drain onion rings, discarding marinade. In a shallow dish, combine flour, taco seasoning and remaining 2 teaspoons salt. Roll onion rings in flour mixture. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry onion rings, a few at a time, until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels; keep warm., Remove steak to a cutting board; brush with reserved 2 tablespoons oil mixture. Brush bread with remaining 3 tablespoons olive oil. Grill bread over medium heat until toasted, 30-60 seconds on each side., Spread mayonnaise mixture over 1 side of each toast. Thinly slice steak. Top 6 slices of toast with steak, fried onions and, if desired, arugula and tomato slices. Top with remaining toast.
Nutrition Facts : Calories 930 calories, Fat 58g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 1719mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 4g fiber), Protein 32g protein.
BACON ONION SANDWICHES
Make and share this Bacon Onion Sandwiches recipe from Food.com.
Provided by Julie Leo
Categories Lunch/Snacks
Time 8h15m
Yield 2 bread
Number Of Ingredients 4
Steps:
- Mix together the first three ingredients: refrigerate at least 8 hours.
- Spread mayonaisse mixture on bread, trim crusts if desired* cut bread in forths diagonally.
- *hint*when trimming crust from bread; use electric knife.
- Do the same for mutiple sandwiches.
- Stack, and let knife glide down.
- No more ragged or torn bread.
ROASTED PEPPER AND ONION SANDWICHES
Due to diet restrictions, I tried making sandwiches without meat. This sandwich turned out to be one of my favorites.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place onion slices in a 13x9-in. baking pan. In a small bowl, whisk the oil, vinegar, oregano and garlic; brush half over the onions. Set remaining dressing aside. , Bake onions, uncovered, at 375° for 10 minutes or until tender. Add red peppers; bake 10 minutes longer or until heated through. Meanwhile, slice bread in half lengthwise, then cut into fourths. Carefully hollow out bottom of loaf, leaving 1/2-in. shells (discard removed bread or save for another use). , Place bread, cut side up, on a baking sheet. Broil 4 in. from the heat for 1 minute or until toasted. Layer with onions, red peppers and cheese on bottom halves of bread. Drizzle with remaining dressing. Broil 4 in. from the heat for 4 minutes or until cheese is melted. Top with remaining bread.
Nutrition Facts :
ONION LOOSE-MEAT SANDWICHES
With French onion soup, these sandwiches don't have the typical flavor of most sloppy joes. My sisters and I rely on this recipe from Mom on days when there's little time to cook. - Kathy Petorsky, Belle Vernon, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the flour, salt and pepper until blended. Gradually add soup. Bring to a boil; cook and stir for 2 minutes or until thickened. , Spoon onto buns; top with cheese and pickles if desired.
Nutrition Facts : Calories 253 calories, Fat 10g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 526mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
ONION SANDWICHES
Steps:
- Butter half the bread slices on one side and spread mayonnaise thinly on one side of remaining slices.
- Place one layer of onion slices on the slices of bread with mayonnaise; top onions with additional mayonnaise; season with salt and pepper. Top with buttered bread.
- Cut off crusts and cut each sandwich in half lengthwise. Cover tightly and chill well.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 276 milligrams, Sugar 3 grams, TransFat 0 grams
SPAM AND ONION SANDWICHES
Made this for lunch on our packpacking trip. None of the ingredients need refridgerated, so it is easy to take backpacking and camping, etc. I usually horde the little mustard and margarine packets from fast food restaurants if we are hiking in.
Provided by Dawnab
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut spam into 8 slices, cut onion into 4 slices.
- melt butter in a pan, add sliced onion.
- cook about 5 minutes.
- add spam to pan, fry till lightly brown.
- serve on bread with mustard.
SWEET ONION SANDWICHES
For this sumptuous sandwich, layer sweet onions with smoked Gouda cheese and arugula on a rustic roll.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 4
Number Of Ingredients 8
Steps:
- In a small bowl, combine mayonnaise and parsley. Season with salt and pepper. Spread 1 tablespoon mayonnaise mixture on each of the halved rolls. Place Gouda on four halves, and top with sliced onion and arugula. Top with remaining halves.
ONION SANDWICH ROLLS
These tempting rolls have a mild onion flavor from handy dry soup mix. They are great with Italian meals or as sandwich rolls or hamburger buns. Plus, they freeze well, so you can prepare them ahead and take them out when needed. -Josie-Lynn Belmont, Woodbine, Georgia
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine soup mix, boiling water and butter; cool to 120°-130°. In a large bowl, combine 1 cup flour, yeast and sugar. Add warm water; beat until smooth. Stir in 1 cup flour. Beat in onion soup mixture and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 portions and shape each into a ball. Place on greased baking sheets; flatten slightly. , Place two large shallow pans on the work surface; fill half full with boiling water. Place baking pans with rolls over water-filled pans. Cover and let rise for 15 minutes. , Bake at 375° for 16-19 minutes or until golden brown. Remove from pans to a wire rack.
Nutrition Facts : Calories 160 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate, Fiber 5g protein.
CREAMY ONION BEEF SANDWICHES
What Superbowl fan wouldn't love settling into the game with one of these hefty handfuls? Lois McAtee in Oceanside, California says they taste special but couldn't be easier to make...unless you microwave them, which she often does!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the sour cream, soup mix and horseradish. Spread over cut side of roll tops; set aside. Layer bottom halves with roast beef and cheese. Place on an ungreased baking sheet. Broil 2-4 in. from the heat for 2-3 minutes or until cheese is melted. Replace roll tops.
Nutrition Facts :
NEW YORKER ONION SANDWICH
This is from Graham Kerr, the man who said, "If you are out of salted nuts, the best appetiser is champagne!" This is from Volume 1 of his CBC Television Cookbooks. I also have Volume 3 and it was published in 1969, so this recipe is some kind of late 1960s cocktail party creation. Graham's recipe notes include: "At heart this is a dish that everyone enjoys except those with ulcers and those who have a romantic meeting with someone who isn't at the party." and, "Vodka based creations blend well." I use party rye-sized pumpernickel bread for the "brown bread rounds" he writes of; also, this recipe is for 2 people only so increase if you're serving a crowd (makes a great summer party treat) but don't make them too far ahead.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut rounds from brown bread (big enough around to hold your tomato and onion slices), or use party rye-sized pumpernickel bread with crusts trimmed (and smaller tomato and onion slices).
- Place onion slices on one slice of bread and season with salt and pepper.
- Sandwich bread together.
- Spread edges of bread with mayonnaise then roll the edges in minced parsley.
- Garnish with a slice of tomato and sprig of parsley if you like.
- (Actually, I like to just cram the tomato into the sandwich as well--).
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