James Beard's Onion Sandwich (as Made by Jacques Pépin)

Then prep

• Finely chop the herbs. Spread them on a small plate.
• Cut one thin slice from the thickest part of the sweet onion.
• Cut the crusts off the 2 slices of bread, or cut the slices into rounds. Save the scraps for breadcrumbs.
• Set out the mayonnaise, a butter knife and the sea salt.
• Everything is ready. Wash the board and put the knife away.

Ingredients

• 2 slicesbread
• mayonnaise
• 1 thin slicesweet onion, from the thickest part
• sea salt
• fresh herbs, finely chopped (the source does not name one; parsley is the usual choice)

Steps

1. Spread mayonnaise on one side of both slices of bread.
2. Lay the onion slice on one slice of bread.
3. Sprinkle the onion with sea salt.
4. Put the other slice on top, mayonnaise side down.
5. Spread mayonnaise around the outside edge of the sandwich.
6. Roll the edge in the chopped herbs until it is coated.
7. Eat it now, or refrigerate it for up to 6 hours.

Notes

Pépin credits this to James Beard and shows it in a video. The source page does not give his exact amounts, so none are given here. Beard described it as slightly stale homemade bread, sliced thin and well buttered, with paper-thin Spanish onion and coarse salt. Radishes and butter can replace the onion and mayonnaise.