Onion Toasts

This classic 1950’s American appetizer is always a big hit at parties and it’s very simple. It tastes a bit like French Onion Soup. “Party rye” is not available in Japan; I use whole-grain German rye and cut it onto quarters.
Onions Toasts
makes 12 appetizers
150 g onion, chopped (sweet onions like Vidalia work best)
120 ml mayonnaise
12 slices party rye bread (or 3 slices German rye, cut into 1/4ths)
50 g freshly grated parmesan cheese
Mix the onion and mayonnaise together. Broil the bread on one side until lightly toasted. Turn the toast over and spread with the onion mixture. Sprinkle with a generous topping of parmesan and a dash of ground black pepper.
Broil again until the cheese on top is lightly brown. They take only a minute or two, so be careful not to burn them. Serve these while still warm.