Parmesan Onion Party Puffs Recipe 455

Steps:

• Use small cookie cutters to cut shapes out of the bread and place on baking sheets (reserve the scraps to grind and keep in the freezer for future croquettes, meatballs, etc.) Pop under the broiler to lightly toast on one side Stir together the mayo, Parmesan, onion, and about 1 1/2 T of your seasoning of choice (if including garlic powder, only use about 1/4 t) Flip the bread and spread a small amount of the mayo mixture onto the un-toasted side Pop back under the broiler until bubbly and golden If you want to be fancy about it, arrange on the platter and sprinkle with fresh herbs, or top with thin slices of grape tomatoes, roasted red pepper, sliced olives, etc.

Steps:

• Heat broiler.
• Mix mayo, Parmesan and onions until well blended.
• Spread onto crackers; place on baking sheet.
• Broil, 6 inches from heat, 2 to 3 min. or until mayo mixture is bubbly and golden brown. Serve warm.

Steps:

• Put oven rack in upper third of oven and preheat oven to 400°F.
• Stir together cheese, mayonnaise, onion, and cayenne.
• Cut out 4 rounds from each bread slice using cutter and arrange on a baking sheet. Bake toasts until tops are crisp and just golden, 3 to 4 minutes. Cool toasts slightly on baking sheet on a rack. (Leave oven on.)
• Top each toast with a rounded 1/2 teaspoon cheese mixture, spreading to edge with a small offset spatula or knife. Bake toasts until topping is puffed and golden, about 6 minutes.

Steps:

• Preheat the broiler to 425 degrees F.
• With a 2 1/8-inch cookie cutter, cut 2 rounds out of each slice of bread. Arrange the rounds on a baking sheet and place 5 inches from the heat source. Toast the bread on one side until they are golden brown, 3 to 5 minutes.
• Using a whisk, mix together the mayonnaise and Parmesan in a small bowl. Remove the bread from the oven and turn the rounds over to the untoasted sides. Spread each with a thin layer of mustard. Put 1 onion slice on top and cover with about 1 teaspoon of the mayonnaise mixture, spreading the mixture across the onion and bread.
• Broil until golden, about 1 minute. Never take your eyes off these; the time varies with different ovens. Work in batches of 24 rounds. Serve one batch hot while the next is cooking.

Steps:

• Preheat the oven to 350°F.
• Slice the onions into 1/4-inch-thick rounds and lay them in a shallow baking pan, such as a sheet pan or jelly roll pan. Drizzle with the olive oil and season to taste with salt and pepper. Roast for 15 to 18 minutes, or until lightly browned.
• Meanwhile, in a medium saucepan, bring the cream and wine to a simmer over medium-high heat. As soon as the liquid starts to bubble around the edges, remove from the heat.
• Spoon about 1-2 tablespoon of the cream mixture over each onion slice. Cover with aluminum foil, return to the oven, and cook for about 25 minutes. increase the oven temperature to 450°F.
• Remove the foil and top the onions with the shaved cheese. Return the pan to the oven and cook for 4 to 5 minutes, or until the edges caramelize. Serve hot.

Steps:

• Bring water to a boil.
• with the 1/2 stick of butter saute onions.
• put the stick of butter in water, when it comes to a boil again and butter is melted add salt and flour all at once Turn on low and stir until a ball forms and pulls from side of pan.
• take off heat and add eggs one at a time mixing well after each one.
• Add cheese and onions.
• Drop by heaping T on a greased baking sheet.
• Brush tops with milk and cheese if you like.
• Bake 400 until golden brown about 35-40 minutes.

Steps:

• In a small heavy saucepan combine the milk, 1/4 cup water, the butter, and the salt and bring the mixture to a boil over high heat. Reduce the heat to moderate, add the flour all at once, and beat the mixture with a wooden spoon until it leaves the side of the pan and forms a ball. transfer the mixture to a bowl, whisk in the eggs, 1 at a time, whisking well after each addition, and stir in the Parmesan and pepper to taste. Drop the batter in 8 mounds on a buttered baking sheet and bake the puffs in the upper third of a preheated 400°F. oven for 20 minutes, or until they are crisp and golden. The puffs may be served as an hors d'oeuvre or as an accompaniment to soups, meats, and poultry and may be stored overnight in an airtight container.