One of my favorite things about Southern food is how often the simplest recipes are the most memorable. This onion sandwich, originally made famous by Irma and Bill Rhode, is a perfect example.
With just a few ingredients, this recipe delivers so much flavor. It's simple, but that's exactly what makes it so good. I love serving these in the summertime for lunch, alongside a cold drink, or as an easy appetizer when friends stop by.
One bite and you'll understand why people have loved this sandwich for generations.
Instructions:
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Reheat the buttermilk biscuits according to package instructions.
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Once out of the oven and slightly cooled, cut the biscuits in half to make the sandwiches.
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Slice the onion in half. Then cut the onions lengthwise into small half-circle chunks about ¼” thick. To make them the right size for the biscuits, cut each half circle in half again to get a quarter.
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Spread a small amount of mayonnaise onto both insides of the biscuit. Place one quarter of the onion and sandwich the biscuits back together.
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Cover the outside of the sandwich with a light coating of mayonnaise and roll in the chopped chives.
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Finish with an optional brush of melted butter. Enjoy