Having bought onion sets and plants this past week in preparation for this year’s gardening, reminded me of eating onion sandwiches growing up as a farm boy in Iowa. In a hurry, we’d just slather some butter on a piece of Wonder Bread, put a thick slice of onion on it topped with a little salt and we were in hog heaven. Here’s a method for a kicked up onion sandwich.
Cover a thinly sliced onion with ice-water and let stand for 1 hour. Drain and dry. Dip the slices in French dressing. Place dipped slices on buttered rye bread. Cover with a thin layer of sauerkraut. Dust lightly with paprika and enjoy.
Keep your fork