A friend recently recommended this Nigel Slater recipe to me. It’s a comfort one, for times of stress or indulgence. Nigel himself describes it as an “unctuous mix of onions, thick toast and melted cheese that pleases most.” I am an indulgent kinda gal and recent events have been particularly stressful, so, as a form of escape, I dedicated some time to this.
It’s perfect for this time of year! So creamy, and beery, and cheesy. Although, I am not a huge fan of beer, so, I am thinking about ways I can smuggle white wine or even champagne into this dish instead. But, everyone else loves it so, it’s beery, and, I’m sure that you’ll like it that way.
I changed a couple of things: I caramelised the onions for an hour or so for an extra level of decadence, I used dijon mustard, and, I substituted manchego for the cheddar. Use good bread, I used one with seeds in and the contrast was lovely.
Makes 2 rounds
2 medium onions
1 heaped tbsp flour
125ml dark beer (I used an ale)
2 tsp Dijon mustard
to serve: 2 thick slices of hot brown toast
Peel the onions and cut them into fine rings. Let them cook slowly in the butter , stirring occasionally, over a low heat until caramelised. This will take at least a half an hour. Some people add sugar to speed this up, but onions are full of natural sugars so I prefer not to. I like to push them as far as I can, depending on how much time I have, of course.
Grate the manchego. Stir in the flour with a wooden spoon. Cook gently for a few moments, then slowly stir in the beer, followed by the milk. You should have a thick sauce. Stir in the mustard followed by the cheese.
Toast the bread lightly on both sides. Spoon over the mixture and leave under the grill at a high heat until the rarebit is bubbling and brown.
Welcome Word of Mouth readers :)
There’s a little bit of chatter about this on the Guardian’s Word of Mouth Blog. What do you think? I would and will do it again. There are days when only decadence will do, even if that means pimping a rarebit.