Grilled Onion Sandwich ~Julia Child's

In an earlier post I explained that back in the 80's I saved each of Julia Child's monthly pull-out sections from the syndicated Parade Magazine section in the Sunday paper, and promised to share more of them.

Here is another, this time from September 18, 1983.

It's one of those recipes that you can put together when the cupboard/refrigerator seems bare.

I don't care for raw onions in sandwiches, but the slow broiling method used here mellows the thin onion slices into a tender, milder accent to the sandwich.

Here's a photo of Julia's recipe~

no surprise, it's another good one!

(Click on recipe to enlarge)

Serve with a simple salad ~ tossed green, tomato, cucumber or another favorite for a satisfying meal.

Again, many thanks to Julia for her inspiration.

Addendum:

Here's what Julia wrote about "The Right Drink" to accompany sandwiches:

"What to drink with a sandwich certainly depends on the time of day. With a fine plain chicken sandwich taken as a midnight snack, I vote for Scotch and soda. But lunch is a different matter entirely, especially on a sober business day. Iced tea or coffee is sensible. More daring and dashing is a glass of white wine. Another suggestion, mild in spirit but sparkling as an idea, is Shandygaff, a British concoction. It reputedly made its way from the Empire to India, where it went very well with curried dishes. And it goes well indeed with any of our sandwiches.

The recipe is simple: Fill a tall glass half full with chilled ale or beer, then very gently (so as not to disturb the sparkle) stir in an equal amount of chilled ginger beer. You can use ginger ale, but ginger beer is drier and has more bite and character."