What kind of onion is best for an onion sandwich?

A sweet onion such as Vidalia, Walla Walla, or Texas Sweet is best because it is mild and slightly sugary. Yellow or white onions work too but taste sharper, so soak the slices in cold water for 10 minutes first.

How do I take the bite out of raw onion?

Slice the onion thin and soak the slices in cold water for 10 to 15 minutes, then pat them dry. You can add a splash of vinegar to the water. This mellows the sharpness without losing the crunch.

Can I make onion sandwiches ahead of time?

They are best made fresh, since the onion releases moisture and the bread turns soggy. For a party, slice the onions and soak them ahead, keep them in the fridge, and assemble the sandwiches shortly before serving.

Do I have to toast the sandwich?

No. The classic Southern onion sandwich is served cold on soft white bread. Toasting in butter gives it a golden, crisp outside and slightly softens the onion, so it is a nice option if you like a warm sandwich.

Can I use butter instead of mayonnaise?

Yes. Many people make onion sandwiches with softened butter instead of mayo. Butter gives a cleaner, richer flavor, while mayonnaise makes the sandwich creamier and moister.

Is an onion sandwich healthy?

It is a simple, inexpensive sandwich. Onions provide antioxidants and a little fiber, but the mayonnaise, butter, and white bread add calories, fat, and sodium. Use whole-grain bread and light mayo for a lighter version.

Brenda Gantt Onion Sandwich

Name: Brenda Gantt Onion Sandwich
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 8 slices soft white sandwich bread; 1/2 cup mayonnaise (Duke's preferred); 1 large sweet onion (such as Vidalia), peeled; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper; 2 tablespoons butter, softened, for toasting (optional)

By Brenda Gantt Recipe · Updated October 25, 2026

Prep 10 min
Cook 5 min
Total 15 min
Serves 4
Level Easy

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Sweet onion and creamy mayo on soft bread, toasted golden.

About Brenda Gantt’s Onion Sandwich

Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for simple, budget-friendly dishes made with ingredients most families already have. The onion sandwich fits that spirit: a sweet onion, a jar of mayonnaise, and a loaf of white bread are all it takes. If you enjoy her down-home style, you’ll find more in our recipe collection, our breakfast recipes, and the stories behind the food.

Onion sandwiches are a long-standing Southern tradition, especially in places where sweet Vidalia onions are grown. They were popular during lean times because they cost almost nothing to make, and many families still remember eating them on summer afternoons. Variations range from cold, raw-onion sandwiches on soft bread to toasted versions that turn the outside golden and crisp.

This recipe gives you both: the classic cold sandwich, and an easy golden-toasted option. The sweet onion stays crisp and mild against the creamy mayo, with a little salt and pepper to bring it together. It works as a quick lunch, a light snack, or a tea-sandwich-style appetizer. For more recipes with the same pantry-staple approach, try our onion casserole or mayonnaise rolls.

Watch How It’s Made

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Brenda Gantt Onion Sandwich Recipe

10 minPrep Time
5 minCook Time
15 minTotal Time
4Servings
SouthernCuisine
SandwichCategory
LunchMeal
EasyDifficulty

Ingredients

8 slices soft white sandwich bread
½ cup mayonnaise (Duke’s is a Southern favorite)
1 large sweet onion (such as Vidalia), peeled
½ teaspoon salt, or to taste
¼ teaspoon black pepper
2 tablespoons butter, softened, for toasting (optional, for the golden version)

Kitchen Tools Needed

Sharp knife & cutting board
Butter knife or spreader
Skillet (for the golden version)
Spatula

Need help with knives and pans? See our kitchen guides.

Instructions

Slice the onion. Peel the onion and slice it into thin rounds, about &frac18; inch thick. Keep the rings together if you can.
Spread the mayo. Spread mayonnaise generously on one side of 4 slices of bread.
Layer the onion. Top the mayonnaise with a layer of onion slices, then sprinkle with salt and black pepper.
Close the sandwiches. Spread mayonnaise on the remaining 4 slices and place them on top, mayo side down.
Toast until golden (optional). Spread softened butter on the outside of each sandwich. Heat a skillet over medium heat and cook the sandwiches 2 to 3 minutes per side, until golden brown. Skip this step for the classic cold sandwich.
Slice and serve. Cut each sandwich in half or into triangles and serve right away.

Nutrition below includes the optional butter for toasting.

Nutrition Facts

Estimated per serving (1 sandwich). Values vary by brand and bread.
Calories	390
Protein	6 g
Carbohydrates	34 g
Fat	26 g
Fiber	2 g
Sodium	640 mg
Sugar	6 g

Nutrition values are estimates and are not a substitute for professional dietary advice.

Health Benefits of Onions

Antioxidants

Onions contain quercetin and other plant compounds that act as antioxidants.

Gut-Friendly Fiber

Onions contain prebiotic fibers that feed beneficial gut bacteria.

Vitamin C

Raw onion provides a small amount of vitamin C, which supports the immune system.

Budget-Friendly

With just a few pantry items, you get a quick, filling meal at very low cost.

What to Avoid

Preparation Mistakes

Don’t slice the onion thick. Thick slices overpower the sandwich and are hard to bite through.
Don’t skimp on the mayo. It balances the onion’s sharpness and keeps the sandwich moist.
Don’t toast on high heat. Medium heat browns the bread evenly without burning the butter.

Storage Mistakes

Don’t assemble far ahead. The onion releases moisture and makes the bread soggy.
Don’t freeze it. Raw onion and mayonnaise don’t freeze well.

Dietary Considerations

Contains Gluten (bread)
Contains Egg (mayonnaise)
Contains Dairy (butter, optional)
Raw Onion (may cause heartburn for some)

Pro Tips for the Best Onion Sandwich

Choose a sweet onion. Vidalia, Walla Walla, or Texas Sweet onions are mild and a little sugary.
Soak the slices. Ten minutes in cold water mellows the bite; pat dry before using.
Use soft white bread. It compresses nicely around the onion and toasts evenly.
Salt the onion directly. A pinch on the onion layer gives better flavor than salt on the bread.
Add a fresh herb edge. Roll the mayo-spread edges in chopped parsley or chives for a party-style sandwich.

More techniques like these are in our cooking tips.

What to Serve With Onion Sandwiches

Beverages

Sweet tea
Lemonade
Iced tea

Sides

Macaroni salad
Jell-O salad
Potato chips
Dill pickles

When to Serve

Quick lunch
Picnics
Summer cookouts
Tea parties

Want something heartier alongside? Try jambalaya, mashed potatoes, or mac and cheese.

Ingredient Substitutions

Ingredient	Swap	Notes
Mayonnaise	Softened butter	A cleaner, richer flavor.
Sweet onion	White or yellow onion, soaked in cold water	Sharper; soaking mellows it.
White bread	Whole-wheat or sourdough	Heartier texture; toasts well.
Mayonnaise	Light mayo or Greek yogurt	Lower in fat, slightly tangier.
Butter for toasting	Olive oil	Browns well with a lighter flavor.

Storage

Best Fresh

Eat onion sandwiches right after making them for the best texture.

Refrigerator

Wrap tightly and refrigerate up to 1 day. Bread will soften. Store sliced onions separately for up to 3 days.

Reheating

Re-toast the golden version in a skillet over medium heat for 1 to 2 minutes per side.

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