1 Video | Photo: Parmesan Cheese Rounds Recipe
Ingredients
- 1 loaf thin sandwich bread
- 1 cup mayonnaise
- 1/2 cup freshly grated Parmesan
- Yellow mustard, for spreading
- 10 to 12 small white onions (pearl or boiling onions), very thinly sliced
Directions
Preheat the broiler to 425 degrees F.
With a 2 1/8-inch cookie cutter, cut 2 rounds out of each slice of bread. Arrange the rounds on a baking sheet and place 5 inches from the heat source. Toast the bread on one side until they are golden brown, 3 to 5 minutes.
Using a whisk, mix together the mayonnaise and Parmesan in a small bowl. Remove the bread from the oven and turn the rounds over to the untoasted sides. Spread each with a thin layer of mustard. Put 1 onion slice on top and cover with about 1 teaspoon of the mayonnaise mixture, spreading the mixture across the onion and bread.
Broil until golden, about 1 minute. Never take your eyes off these; the time varies with different ovens. Work in batches of 24 rounds. Serve one batch hot while the next is cooking.
Notes
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By ebooker_
Hampton, VA
on May 05, 2013
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These were terrible. Before our guests arrived, I made a practice batch to taste. So glad I did as my husband and I agreed this appetizer was a big disappointment. Very bland and nothing special. I followed the recipe as written and will not waste my time or ingredients again.
By lindagray
nottingham, MD
on March 23, 2013
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These are excellent! Few ingredients and are so delicious. I used thinly sliced red onion instead of the white onion. Definitely a party keeper!!
By Sarge in Chicag...
Chicago, IL
on March 10, 2013
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This is similar to a recipe my grandmother taught me where you finely chop onion and add it to Mayonnaise, parmesan and just a dash of milk. She didn't toast the bread rounds, nor did she spread the dijon mustard. However, thanks to Paula and Susan, my new way is to toast rounds, spread with mustard, but then put my grandmother;s onion/parmesan/mayo spread on top and cook. The mustard gave it a great little kick.
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