8 Reviews of Parmesan and Red Onion Hors D'oeuvres

From: DeeCooks

On Mar 12, 2007

My dad has made these forever, but we use green onion which I much prefer. I was curious to try this variation, and it was good, but I think the green onion (about the same amount, finely chopped) works better with the parm. It's also imperative to use decent shredded parm, not the canned stuff! But everyone LOVES these. I've even made them with low fat mayo and they're good! Switch up the breads too....yum!!! It's a can't- lose recipe

From: ms_bold

On Nov 30, 2005

Wonderfully simple appy. I had to try this out as an treat for lunch on a snowy day. I am very glad that I did. Excellent blend of flavors. I used sour dough baguette that I toasted in the oven for a bit before topping with the onion mixture and broiling.

From: Paja

On Jan 22, 2006

Wow! So simple, so yummy! I toasted fairly thick slices of a baguette, then put on the topping and broiled. Ready in a flash, not expensive and they were a hit! This is a real keeper!

From: Mouse1967

On Dec 17, 2005

So easy and incredibly delicious!!!! A HUGE hit at my coctail party!

From: LWG

On Nov 29, 2006

Fantastic. My french bread was a little too stale, so I brushed it with a bit of good quality olive oil. Had to give the recipe to several guests.

From: Debbie B in Virginia

On Mar 13, 2007

Wonderful. Have tried this on both french bread and potato rolls. Great on both. Have to give out the recipe every time I serve to friends.

From: Kathryn29

On Jan 13, 2008

Made a scaled down version for a snack one day. It was pretty good. Thanks for the recipe. Very easy.

From: dEEElicious!

On Feb 15, 2007

Absolutely amazing. Soooo easy and just fantastic. Can't wait to make these for company, just served them to my husband on Valentine's day, they're a hit!