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.
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.
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
SAUSAGE, PEPPERS AND ONIONS
Giada De Laurentiis combines Italian Sausage, Peppers and Onions for a tasty Italian-style sandwich, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
- Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
- Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
- Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
- Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.
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.
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.
SAUSAGE, PEPPER, AND ONION SANDWICHES
One of my favorite fair foods that I always looked forward to, until I learned how to make them myself. Serve on Italian hoagie rolls.
Provided by wannabe chefette
Categories World Cuisine Recipes European Italian
Time 6h30m
Yield 25
Number Of Ingredients 12
Steps:
- Cut the sausages apart into individual links if necessary, place the sausage links into a large skillet over medium heat, and brown them on all sides. Set the sausages aside, reserving the pan drippings.
- Pour the whole tomatoes, crushed tomatoes, and tomato sauce into a large saucepan with a lid; stir in the grated Parmesan cheese, garlic powder, Italian seasoning, sugar, and onion powder. Bring the mixture to a boil; add the cooked sausages, pan drippings, green peppers, and onions. Reduce heat to low, cover, and simmer until the vegetables are very tender and the sauce has thickened, about 6 hours. Serve on Italian hoagie buns.
Nutrition Facts : Calories 478.9 calories, Carbohydrate 50.9 g, Cholesterol 36.4 mg, Fat 21.5 g, Fiber 4.6 g, Protein 20.6 g, SaturatedFat 7.1 g, Sodium 1491.3 mg, Sugar 8.1 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 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.
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
TOMATO AND ONION SANDWICH
The only thing my Mom liked better for her midnight snack than just an Onion sandwich was a TOMATO and onion sandwich, This is still a favorite of mine even though not one of my kids or my husband will touch it!
Provided by Sooz Cooks
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Spread both sides of the white bread with mayonnaise.
- On one slice of bread, place the onion and tomato slices in layers, starting with the onion.
- Sprinkle with salt and pepper to taste.
- Top with the remaining slice of bread. Cut sandwich in half if desired and enjoy!
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.
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
CHEESY STEAK & ONION SANDWICH
Strips of boneless beef sirloin steak in these cheesy, saucy sandwiches for six help seal your reputation as everyone's favorite sandwich maker.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 9
Steps:
- Mix steak sauce and jalapeno liquid. Chop jalapenos; set aside. Cook onions in large skillet 5 min. or until browned, stirring frequently. Remove from skillet; cover to keep warm.
- Add meat to skillet in batches; cook 2 min. or until evenly browned, stirring occasionally. Return all meat to skillet with onions and steak sauce mixture; cook 2 min. or until meat is done, stirring occasionally. Remove from heat; top with cheese. Cover skillet. Let stand 3 min. or until cheese is melted.
- Spread beans, mayo and mustard onto insides of bolillos; fill with meat and jalapeños.
Nutrition Facts : Calories 500, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
STEAK & CARAMELISED ONION SANDWICH
The classic snack gets an update - perfect for a Saturday night on, or during barbecue season
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Put the grill on. Heat a little oil in a frying pan. Season both sides of the steaks with salt, then fry for 1-2 minutes on each side. Meanwhile, slice the ciabatta in half lengthways and grill the cut sides until golden.
- Drizzle the toasted ciabatta with olive oil, spread the bottom half with the onions and sit the steaks on top. Cover with the watercress and close the sandwich with the other half of the ciabatta. Cut into four sandwiches and serve two per person. Serve hot.
Nutrition Facts : Calories 525 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 1.85 milligram of sodium
HAM AND SWEET ONION SANDWICHES WITH PARSLEY BUTTER
Steps:
- Finely chop parsley in a food processor, then add butter and salt and blend to a paste.
- Cut 4 (1/8-inch-thick) slices crosswise from center of onion, reserving remainder for another use.
- Spread 1 1/2 teaspoons parsley butter on 1 side of each slice of bread. Arrange 1 onion slice on each of 2 bread slices and spread each with 1 1/2 teaspoons parsley butter, then top each with one fourth of ham. Repeat layering with remaining onion, parsley butter, and ham, then cover with remaining bread slices, buttered sides down.
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