Parsley and Sweet Onion Sandwiches

• 1 large Vidalia or other sweet onion (1 to 1 1/4 pounds, at least 4 inches in diameter)
• 8 very thin (1/4-inch) slices firm white bread, crusts discarded
• 1/3 cup mayonnaise
• 1/2 cup finely chopped fresh parsley

1. Cut 4 (1/8-inch-thick) slices from widest part of onion, keeping rings intact.
2. Spread each slice of bread with about 1 teaspoon mayonnaise and top 4 slices with 1 onion slice each.
3. Top with remaining bread slices, mayonnaise sides down, then trim onion flush with bread.
4. Quarter sandwiches into small square or triangular sandwiches.
5. Arrange 2 sheets of wax paper on a work surface.
6. Spread remaining 2 1/2 tablespoons mayonnaise in a thin layer on 1 sheet and spread parsley evenly on the other.
7. Dip all edges of 1 sandwich in mayonnaise to coat, then dip in parsley.
8. Transfer to a tray and repeat with remaining sandwiches.

vidalia, thin, mayonnaise, fresh parsley

Taken from www.epicurious.com/recipes/food/views/parsley-and-sweet-onion-sandwiches-109303 (may not work)