Thursday, October 3, 2013

Parmesan Onion Canapés | Friday Night Bites

What’s old is new again.  The classics have timeless appeal.  They are forever favorites, often simple in preparation but loaded with flavor. When I was a kid, my mom would make these parmesan onion toasts that I could never get enough of.  Although I was never a huge fan of mayonnaise, I did not seem to mind it in these little appetizers.  She would make the parmesan onion mixture and slather on a those little rye breads and bake in the oven until bubbly. Other times it would be on white bread, but always bubbly.  They were one of those treats that came around every once in a while and when they did, good time were had by all.

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My Aunt Mary would often make these too.  She called them her little supremes.  Supreme was one of her favorite words.  A year ago I took my Aunt to lunch to catch up and she had just turned 94.  When we got into the car, she exclaimed that she just got her drivers license renewed and was quite proud.  I was the driver for the day, although I am sure we would have gotten to the restaurant just fine.

Aunt Mary had given me her handicap placard to use for us to park close.  I was a bit trepidatious to use since I wasn’t the person needing it, but I knew it would highly benefit her.  However, when we pulled up, there were 5 handicap parking spots that were all taken.  Thus I said, I will drop you here and park really quick then come get you.  Once I parked and got to her, a very nice gentleman a bit younger than me was escorting her to the door. I thanked him and we proceed to get seated at our table. Once we sat down, got our drinks and pursued the menu, my Aunt said to me – “I’ve still got it”.  I smiled.

I have been thinking about these little treats for sometime and thought they would be a perfect Friday Night Bite.  A bit of nostalgia on a plate and a glass of cabernet in my hand – here’s a toast to my Mom and Aunt!

Parmesan Onion Canapés

¾ Cup Onion, finely minced
1 Tablespoon Sour Cream
2 Tablespoon Mayonnaise
1/3 Cup Grated Parmesan Cheese
Smoked Paprika
5 to 6 Sliced Firm White Bread

Preheat oven to 400 degrees.

In a mixing bowl add the onion, sour cream, mayonnaise and parmesan cheese and mix well.  Use a 1 ½ inch round cookie cutter and cut 24 rounds from the bread.  Lay on a cookie sheet.  Top each one with a teaspoon of the onion mixture and sprinkle with a touch of the smoked paprika on top of each.

Bake for 8 to 12 minutes or until golden brown and bubbly.  Remove from the oven and let cool for a minute before enjoying.


  1. I love parmesan and onion together, wonderful canapés!

  2. Your aunt sounds fantastic and the canapés look delicious!

  3. Your aunt sounds like a gem, I love it! These canapés are right up my alley--all the flavors I like in a perfect little bite!

  4. Those look fantastic! Great recipe :)

    Happy Blogging!
    Happy Valley Chow

  5. Your aunt sounds like a sweetie. I wish my mom had made us these. I wish I had some tonight. Hopefully next week I will be up to cooking. Hope you weekend is good. Saving the pumpkin crostini recipe too, love that idea.

  6. These look delicious, and your aunt is adorable!

  7. I've never seen these before but am totally intrigued! Your aunt sounds like a fabulous lady (and a great cook, to boot) :)

  8. These look so good! They remind me of an appetizer that my family loves, although our version doesn't have onion. Does the onion get fully cooked in the oven?

  9. You aunt sounds like a great woman! These little bites look and sound delicious for an appetizer with a good glass of wine!

  10. What a cute story about your Aunt. These little bites look wonderful and your right about what old is new again. Love the simpleness of these.

  11. Thank you for the delicious recipe that I used this weekend. Everyone loved them. Easy and very tasty! Definitely a keeper!

  12. I think I will prepare these for my mom on NYE. Along with a couple other of her favorite treats - sounds like a fabulous way to end the old and ring in the new!

  13. Looks great, going to try them this weekend. Your Aunt still has it, and never lost it evidently. Sounds like a hot ticket.

  14. I remember my mom and dad making these and putting them on Tricuits and then baking them. Loved them. Will try them on the bread.

  15. I made these on crostini - deee lishus!!!

  16. What degree should you bake these?

    1. I believe the recipe says 400 degrees - it is in the recipe section. Happy Holidays!

  17. It a year later I came upon the recipe on's so simple I will be making them for the New Year Eve gathering. I'm wondering if the onion mixture can be mixed a day or two ahead and bake fresh at the party?

  18. Going to make these tonight. Sounds wonderful!!


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