I got this recipe for Easy Onionettes several years ago from Naomi Judd’s cookbook. It has been a favorite recipe of mine now for 20 years!
I’ve always been a huge fan of The Judds. It’s a love that I got from my Mama, who is also a big fan. When I was growing up, we would crank their albums on the record player & we would belt out all the tunes. We even had a silly little dance that went along with their song, ‘Working in the Coal Mine’ complete with little shovel motions and everything.
Well, fast forward to my late teens. Naomi Judd was coming out with a cookbook – and she was going to be at the local Sam’s Club signing autographs. Oh yeah, Mama and I were all over that. We got their early and were among the very first in line to meet her and get our cookbooks signed. It was truly a special moment.
A few years later, I was married with a newborn baby and I wanted to expand my cooking beyond the frozen Salisbury steak at the grocery store. So, in an effort to expand my cooking horizons – I decided to cook my way through the Naomi Judd cookbook – from front cover to back cover. I completed it too! I really did cook every single recipe in that entire cookbook, and I had so much fun doing it. When I was finished cooking every single recipe in that book, I realized that I absolutely loved to cook. It was so fun!
I continue to make several of those recipes to this day. In fact, my Deviled Egg recipe that has gone viral is a variation of the deviled egg recipe in Naomi’s book.
Another recipe that I still make is what I’m going to share with. you all today – Onionettes.
These Onionettes are good for appetizers, for tea parties, other parties, or even just as a snack or side dish. I absolutely love them.
When I first cooked this recipe, some 20 years ago, I thought there was no possible way that it could taste good. I mean, the ingredients are bread, onions, mayo, & grated parmesan cheese. That just sounded odd. But, I was cooking my way through the entirety of the book so I couldn’t just leave something out, no matter how weird it sounded to me. Plus, they only took a few minutes to make from start to finish, so it’s not like they were overly complicated or anything. Easy peasy actually.
I’m so glad that I made them because they really are wonderful. I make them several times a month… and I always have to make more than I am intending on serving because I’ll most likely shove at least 4 in my mouth before they even make it to a serving platter. They’re so yummy!
The recipe for these Easy Onionettes is below – and here are some tips.
- I’ve learned after making these for many years that all you need is equal parts of mayo & grated parmesan cheese plus the bread & thinly sliced onion. You can make as little or as many as you like, and the mayo/parm mixture keeps well for a few days in the fridge if you don’t want to use it all at once.
- Slice the onion as paper thin as you can.
- These look super pretty when you are able to thinly slice the onions in rounds… but it’s not necessary for flavor. You can also used minced onion.
- The original recipe that Naomi Judd published called for wheat bread, but I prefer the taste of white bread with it. You can use whichever you like.
- Have leftover steak? Or leftover chicken? Mince it up and add it with the onion!
- 1/4 cup grated parmesan cheese
- 1/4 cup mayonnaise
- 4 slices white bread crust removed (or use wheat bread)
- 16 very thin paper thin slices Vidalia or other sweet onion
- Preheat the broiler.
- In a small bowl, mix together the grated parmesan cheese and mayonnaise. Spread evenly on the bread slices. Cut each into 4 equal squares. Place an onion slice on each square.
- Broil 4-5 inches from the heat source until browned, about 2 minutes. Serve immediately.
If you like this recipe, then you may like these recipes as well!
Country Ham Jam with Vidalia Onions & Redeye Gravy
Vidalia Onion Potato Chip Nachos
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Well these sound great… I grew up eating onion sandwiches, yep even as a kid I loved them ! so I just can’t wait to make these. Thank You for sharing these
Is there a reason the onion slices must be thinly sliced? I love onions. Too, usually my onions are too large to consider using a slice per square of a single slice of bread. I know I can adjust these by using either minced onions or scraps. Since I am not a mayo person I most definitely want to taste everything else over mayo.
They need to be thinly sliced so that the cook in the short amount of time that they are in the oven for. You can also mince them instead of slicing them into thin rounds.
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