Parmesan Onion Appetizer Rounds Recipes

PARMESAN ONION APPETIZER SQUARES

Steps:

• Preheat the oven to 400-degrees.
• Mix the first 8 ingredients together in a medium-sized bowl.
• Spread approximately 1 tablespoon of the Parmesan mixture evenly onto the cocktail bread and place on a baking sheet.
• Bake in a preheated oven for 20 minutes, or until the Parmesan Onion Appetizer Squares are golden in color.
• Remove and serve hot, warm, or at room temperature.

PARMESAN-ONION APPETIZER ROUNDS

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.

PARMESAN CHEESE ROUNDS

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.

GARLIC-ONION APPETIZER ROUNDS

Steps:

• In a large skillet over medium-low heat, cook onions in butter until golden brown, stirring frequently. Add garlic; cook 1 minute longer. Remove from the heat; cool to room temperature. , Unfold puff pastry. In a small bowl, whisk egg and water; brush over pastry. Spread onion mixture to within 1/2 in. of edges. Sprinkle with cheeses and basil; roll up jelly-roll style. Cut into 16 slices. , Place 2 in. apart on greased baking sheets. Bake at 425° for 12-14 minutes or until puffed and golden brown. Serve warm.

BETTER CHOICE PARMESAN-ONION APPETIZER ROUNDS

Steps:

• Heat broiler.
• Mix mayo, Parmesan and onions until 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.

PARMESAN ONION PUFFS

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.

PARMESAN FRIED ONION

Steps:

• Fill a large pot or Dutch oven with enough oil to submerge the onion, with space around the sides for it to "bloom." (You might need up to a gallon, depending on the size of your onion, but don't worry; you can strain the oil and use it again for frying, so it won't go to waste.) Preheat to 400 degrees F.
• Combine the milk, eggs, garlic, 1/2 teaspoon salt and a generous amount of pepper in a medium bowl. Whisk to combine.
• Combine the flour, Parmesan, paprika, garlic powder, 1 teaspoon salt and a generous amount of pepper in a large bowl. Toss with a fork to combine.
• Cut off the top of the onion and place cut-side down. Think of the onion as the face of a clock, and cut slits at noon, 3, 6 and 9, cutting almost but not quite to the center of the onion. You'll now have 4 quadrants. Cut 3 more slits in each quadrant, once again cutting almost but not quite to the center of the onion. Flip the onion and gently separate the "petals" with your fingers.
• Put the onion in the flour mixture and sprinkle it over and around to coat, gently separating the petals as needed to completely coat it.
• Put the onion in the egg wash and coat evenly in the egg, opening the petals again as needed. Let the excess egg wash drip back in the bowl.
• Put the onion in the flour once more and sprinkle it over and around to coat, making sure to keep the petals as separate as you can.
• Use a large spider to lower the onion, cut-side up, into the hot oil. The temperature of the oil will immediately begin to drop. Adjust the heat so the oil stays around 350 to 360 degrees F for the remainder of frying. With a fork, separate the petals a bit more, if needed. Fry the onion until the tips are golden, 3 to 4 minutes. Use the spider to gently flip the onion and continue to fry until the entire onion is crisp, deep golden and cooked through, 3 to 4 minutes more. Drain on a paper towel-lined plate.
• Transfer the onion while still hot to a serving plate. Season with salt and pepper. Shower with chopped parsley and grated Parmesan. Serve with mayo for dunking.

CHEESE- AND ONION-TOPPED APPETIZER ROUNDS

Steps:

• Heat oven to 400°F. In medium bowl, stir Bisquick mix, garlic powder and water until soft dough forms. Let stand about 10 minutes or until cool.
• Meanwhile, in small bowl, mix mayonnaise, Cheddar and mozzarella cheeses, and onions until blended.
• Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 12 to 15 times or until smooth. Press or roll dough until 1/8 inch thick. Cut with 2-inch round cutter dipped in Bisquick mix. On ungreased cookie sheet, place rounds about 1 inch apart. Spoon cheese mixture on each round.
• Bake 12 to 15 minutes or until topping is golden brown. Immediately remove from cookie sheet. Serve warm.

CHEESE EASY SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the Parmesan cheese, mayonnaise, onion and reserved onion juice in a blender or food processor. Blend thoroughly. Spread the mixture evenly on slices of cocktail rye bread.
• Place cocktail rye bread slices on a large baking sheet. Bake in the preheated oven 10 minutes, or until lightly toasted.

ONION RYE APPETIZERS

Steps:

• In a large bowl, combine the onions, bacon, mayonnaise and Swiss cheese. Spread about 1 teaspoon of pizza sauce on each slice of bread. Top with about 1 tablespoon of the cheese mixture. , Cover and freeze in a single layer for up to 2 months, or bake on an ungreased baking sheet at 350° for 12-14 minutes or until heated through and cheese is melted. , To use frozen appetizers: Place on an ungreased baking sheet. Bake at 350° for 14-16 minutes or until heated through and cheese is melted.

PARMESAN AND RED ONION HORS D'OEUVRES

Steps:

• Mix all three ingredients.
• Spread on bite size pieces of toasted bread.
• Place under broiler until bubbly and lightly browned(1 or 2 minutes).
• You can make more or less of this as needed, just use equal amounts of the ingredients.

ONION TOASTS

Steps:

• Preheat broiler.
• Stir together onion and mayonnaise. Arrange bread slices in 1 layer on a baking sheet and broil 6 inches from heat until lightly toasted (watch carefully). Remove from oven and turn toasts over. Spread evenly with onion mixture and sprinkle with cheese and freshly ground pepper.
• Broil hors d'oeuvres until topping is bubbling and lightly browned, 1 to 2 minutes (watch carefully to prevent burning).
• Serve warm.

PARMESAN ROUNDS

Steps:

• Using a round cookie cutter, make four 1 1/2" circles per slice of bread.
• Butter each slice on one side.
• Broil, turning once until lightly toasted.
• In a small bowl combine the remainder of ingredients until smoothly blended.
• Spread 1 tsp on the buttered side of each "toast".
• May be frozen in an airtight container at this point - do not thaw before broiling.
• Broil 4" from heat for 3-5 minutes or until golden brown.
• Serve hot.