Welsh Rarebit with Caramelized Onion Recipe
Prep Time:
5 minutes
Cook Time:
1 hour
Servings:
4 servings
Ingredients
  • 1 tablespoon olive oil
  • 3 medium onions, thinly sliced
  • Salt, to taste
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 4 tablespoons butter
  • ⅓ cup plain flour
  • 1 pint golden ale, warmed
  • 8.5 ounces mature cheddar, grated
  • ½ teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Black pepper, to taste
  • 4 large slices sourdough bread
Directions
  1. To caramelize the onions, heat a large, heavy-bottomed pan over low heat. Add the olive oil and sliced onions to the pan and allow them to slowly cook for 30 minutes. Stir the onions occasionally, and, if they begin to catch a little, add a splash of water to the pan.
  2. When the onions are very soft, add the brown sugar and balsamic vinegar to the pan and let the onions cook for another 10 minutes, then remove from heat.
  3. To make the cheese sauce, melt the butter in a medium-sized saucepan, and then add the flour. Whisk everything together to form a roux, and then slowly add the ale, whisking well between additions, until a thick, smooth sauce has formed.
  4. Add the grated cheddar cheese to the ale mixture along with the Dijon mustard, Worcestershire sauce, and plenty of black pepper. Once all of the cheese has melted into the sauce, remove the pan from the heat and allow it to cool.
  5. Heat up your grill to medium-high heat (or turn on your oven's broiler). Spread the caramelized onions onto the slices of sourdough bread, then top with spoonfuls of the cheese sauce. Place the bread under the grill or broiler until the tops are golden brown.
  6. Serve straight away, with an extra splash of Worcestershire sauce and a side green salad if desired.