7 brioches or other fine-texture bread
18 thin slices of raw onion
3/4 cup of mayonnaise
Salt to taste
1/2 cup of finely chopped fresh parsley
7 brioches or other fine-texture bread
18 thin slices of raw onion
3/4 cup of mayonnaise
Salt to taste
1/2 cup of finely chopped fresh parsley
Cut each brioche into 5 slices and then cut onion circles with a biscuit cutter approximately 2 1/2 inches in diameter
Choose small onions and cut them so that each circle is slightly smaller than the bread slices
Spread mayonnaise on the bread
Place a slice of onion on half of the bread and season with salt
Cover with the other half of the bread to form sandwiches
Place the remaining mayonnaise on a plate and sprinkle chopped parsley over another plate
Secure each sandwich lightly between your thumb and index finger so it can be easily flipped like a wheel, passing all edges in mayonnaise and then in parsley
When ready, place on a paper towel and refrigerate.
