As far as appetizers go, parmesan onion puffs are hardly new. In fact, I found a version of this classic retro recipe in just about every Junior League and Ladies’ Hospital Auxiliary cookbook I own. What is new, however, is using crackers as the base (thus saving the step of toasting bread slices). Also new and exciting are ShopRite’s Special Edition Stoned Wheat crackers. I loved the mini sized crackers and thought they would be perfect for bite-sized canapés.
Parmesan Onion Cracker Bites
Makes about 40 Mini Cracker Bites
Turn on broiler. Arrange about 40 Stoned Wheat Mini Crackers on a baking sheet. (Line baking sheet with parchment paper to ease clean-up.) Grate onion using a box grater.
In a small bowl, mix together grated onion, mayonnaise, parmesan and black pepper.
Top each mini cracker with about 1 teaspoon of onion-cheese mixture. Try to cover as much of the top cracker surface as possible to prevent burning. (I could have done a little better with the corners.) Sprinkle with a little extra parmesan cheese.
Place baking sheet under the broiler for about 3 minutes, or until onion-cheese mixture is bubbling and browned.
Delicious served hot, but also good at room temperature.
Blog post and recipe by Sue Walter of Subee’s Kitchen.
IMPORTANT NOTICE: As a Potluck Blogger, I received ShopRite Stoned Wheat Mini Crackers for free.