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

1. 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.
2. 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.
3. Toast the slices of brown malthouse bread lightly on both sides. Preheat the grill to high.
4. Spread the caramelised onions evenly over the toasted bread, then top with the cheese mixture.
5. Place under the hot grill for 2-3 minutes, or until the topping is bubbling and golden.
6. Serve immediately, garnished with a little extra smoked paprika and fresh black pepper if desired.

Serves 4 people