"My family has subscribed to Gourmet since 1942 or 1943," says Hope Mihalap of Norfolk, Virginia. "This uncomplicated hors d'oeuvre was first served to me at a cocktail party in Chapel Hill, North Carolina, some 35 years ago."

　　"Since then I have discovered other people who make it. Some thinly slice the onion and top it with the mayonnaise and cheese, while others chop the onion and mix it into the mayonnaise. Either way, it's delicious."

　　This is one retro recipe we're glad to revisit. Of the two preparation methods Hope Mihalap describes, we preferred chopping up the onions — the toasts are a bit easier to eat that way.

　　Active time: 5 min Start to finish: 15 min

　　

Ingredients

Makes 12 hors d’oeuvres

　　3/4 cup chopped sweet onion such as Vidalia or Walla Walla

　　1/2 cup mayonnaise

　　14 slices party (cocktail) rye or pumpernickel bread

　　1/4 cup freshly grated parmesan

　　

Step 1

Preheat broiler.

　　

Step 2

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.

　　

Step 3

Broil hors d’oeuvres until topping is bubbling and lightly browned, 1 to 2 minutes (watch carefully to prevent burning).

　　

Step 4

Serve warm.