Smoky Welsh Rarebit with Caramelised Onion
Ingredients
- 4 slices of brown malthouse square loaf
- 2 tbsp unsalted butter, plus extra for frying
- 1 large onion, thinly sliced
- 1 tsp Demerara Unrefined Cane Sugar
- 200g mature cheddar, grated
- 2 tsp Worcestershire sauce
- 1 tsp English or Wholegrain mustard
- 2 large free-range eggs, beaten
- 50ml full-fat milk
- 1 tsp smoked paprika
- Freshly ground black pepper
Method
- Melt a knob of butter in a frying pan over medium heat. Add the sliced onion and brown sugar, cooking until caramelised, stirring occasionally. This should take about 10-15 minutes. Set aside.
- In a saucepan, gently melt the 2 tbsp butter. Remove from the heat and mix in the grated cheese until partly melted. Stir in the Worcestershire sauce, mustard, beaten eggs, milk, and smoked paprika to form a thick, but spreadable mixture. Season with black pepper.
- Toast the slices of brown malthouse bread lightly on both sides. Preheat the grill to high.
- Spread the caramelised onions evenly over the toasted bread, then top with the cheese mixture.
- Place under the hot grill for 2-3 minutes, or until the topping is bubbling and golden.
- Serve immediately, garnished with a little extra smoked paprika and fresh black pepper if desired.
Serves 4 people