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.
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
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.