Sweet and Salty Onion Triangles. Photo by Deb Lindsey for The Washington Post.
Planning a get-together for New Year's? 
Do you scoff at the notion of "easy holiday entertaining"? 
Would you rather splurge on festive beverages than on dinner reservations? 
Did you manage to score dinner reservations that are so late in the evening you'll need to eat hours beforehand?
'Tis this the season to save, rather than spend?

If you nodded in an affirmative manner at one or more of these questions, follow our lead. This appetizer-size recipe is quick, easy, fun to look at and inexpensive to make. 

Sweet and Salty Onion Triangles (Serves 8) 

This is a crunchy and thrifty riff on James Beard's famous onion sandwiches.


1 small, sweet onion
12 slices of white bread
4 tbs softened, unsalted butter
1 tspn ground turmeric
3 tbs finely chopped flat-leaf parsley


Cut 1 small sweet onion into very thin half-moons. 
Soak them in cold water for 5 minutes, then drain; this will reduce their pungency. 
Trim the crusts off 12 slices of white bread. Toast the trimmed bread lightly, if desired.
Mash together 4 tablespoons softened, unsalted butter, 1 teaspoon ground turmeric and 3 tablespoons finely chopped flat-leaf parsley.
Spread the parsley butter on each piece of bread. 
Cut the bread in half on the diagonal, then top with a few pieces of onion. 
Sprinkle each piece with flaky sea salt.

The Washington Post