Caramelized Onion Welsh Rarebit Recipe
The ultimate comfort recipe, Welsh rarebit is like a hug in food form, featuring grilled bread, caramelized onions, and a rich cheddar-ale sauce.
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Welsh Rarebit 3 Ways | Hello Fresh, Jamie Oliver and a website recipe
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Today i make welsh rarebit 3 ways. One from an Hello Fresh recipe, one from Jamie Oliver recipe and one from an online recipe.
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Ep.70 Welsh Rarebit - How To Make The World's Best Cheese On Toast. The Welsh Way
Melted cheese on toast just screams perfection either in the form of a grilled cheese sandwich or a classic cheese on toast. The welsh too have an answer and theirs is arguably the best.
In this episode we’ll show you how the Welsh marry cheese, beer and toast together in order to create a deliciously rich cheese on toast.
Enjoy.
Ingredients
- Butter (50g) (1)
- Strong Cheddar (250g) (2)
- Bread (3)
- Plain flour (50g)
- Egg yolk x1
- Strong beer, warmed (250ml)
- English mustard (1 teaspoon)
- Worcestershire sauce (2 tablespoons)
- Salt
- Pepper
(1) Learn how to make your own homemade fermented butter (
(2) Alternatively to be more authentic you can used Caerphilly cheese
(3) Learn how to make your own
White bread
(
Cob or seeded loaf
(
*Why not try our famous beans-on-toast recipe(
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WELSH Rarebit Welsh Rabbit TRADITIONAL Welsh dish
The history of Welsh Rarebit, formerly known as Welsh Rabbit, is both interesting and somewhat humorous. This traditional Welsh dish is a savory sauce of melted cheese, typically mixed with other ingredients like ale, mustard, and Worcestershire sauce, served hot over toasted bread.
The dish first appeared in 18th-century Britain. One of the earliest mentions was in 1725 in a book called The Art of Cookery by Hannah Glasse.
The term Welsh Rabbit was originally used, and it's believed to be a playful, derogatory term coined by the English. The implication was that due to poverty or simplicity in their diet, the Welsh used cheese as a substitute for the more expensive meats like rabbit. Over time, the name evolved to Welsh Rarebit, though the reasons for this change are unclear. It's possible that the change was made to avoid confusion, or it may have been a way to make the name sound more refined.
While the dish has its roots in Welsh culture, it became popular across Great Britain. It was often enjoyed as a supper dish in public houses (pubs) and a common feature in home cooking.
Traditional Welsh Rarebit includes Welsh cheese, like Cheddar or Caerphilly, melted into a sauce with ale or beer, mustard, and sometimes Worcestershire sauce or paprika. This mixture is poured over toasted bread and sometimes grilled until bubbly and brown. Over time, many recipe variations have developed, including additions like tomatoes or bacon.
Welsh Rarebit has become more than just a simple dish; it symbolises Welsh identity and pride. It's often served in Welsh-themed meals and on St. David’s Day, the national day of Wales.
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon mustard powder or 1 tbsp English, mustard
- 1/2 teaspoon cayenne pepper optional - I used paprika
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup to start with dark beer, like a stout or porter or as much as you like
- 2/3 cup heavy cream
- 1 1/2 cups grated sharp cheddar cheese
- 4 slices of thick bread, toasted
- Salt and freshly ground black pepper to taste
Tomato pickle -
You can cook this amazing dish in any oven; the oven I use is a HYSapientia 24L Air fryer oven
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Welsh Rarebit - More Than Just Cheese On Toast!
I like to think of Welsh Rarebit as 'what cheese on toast wants to be when it grows up' - there are many variations on this simple hearty dish, but this is how I like to make it.
To learn more about Welsh Rarebit, here's a very interesting website:
Ingredients and method for my version:
35g butter
35g plain flour
150ml beer (a sweeter, malty beer is better, I think)
1 heaped teaspoonful of mustard
2 teaspoons Worcestershire sauce
1 red chilli
a small bunch of chives (or green onions)
100g mature cheddar or other well-flavoured cheese
1 egg
3 thick slices of bread
optional:
Marmite
capers to garnish
Method:
Melt the butter over a gentle heat. Add the flour and mix thoroughly together - fry this in the pan for a minute or two to cook the flour.
Add about 100ml of the beer and whisk over a medium heat until it starts to thicken. Add more beer in small amounts until a thick sauce texture is achieved.
Add the mustard and Worsectershire sauce, whisk together and set the sauce aside to cool. Chop and add the chilli and chives.
When the sauce is cooled to room temperature or just above, grate the cheese and add about 75g of it to the sauce - reserve about 25g of cheese
add the egg to the sauce and beat it all together.
Preheat the oven to 180C
(Optionally) spread some Marmite on the bread and place the slices on an ovenproof tray.
Share out the sauce on top of the bread slices, spreading it near to the edges.
Sprinkle the remaining grated cheese over the top.
Place in the oven for 15 minutes, or until the top is browned and bubbling.
(Optionally) scatter a few capers over the top (or anything else you fancy - halved cherry tomatoes for example)
Serve while still warm, but be careful as the topping can be both hot and sticky and can easily burn your mouth.
Perfect Welsh Rarebit the ultimate cheese on toast
The best cheese on toast ever/ Welsh Rarebit / Mature cheddar / Pale Ale / Worcester sauce / yummy, make your own Welsh rarebit in advance so you can quickly prepare the best cheese on toast in the world. Enjoy making your own Welsh rarebit
better than grilled cheese
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Welsh rarebit
Butter 50g / 1.8 oz
Plain flour 50g / 1.8oz
Ale or stout. 400ml / 0.7 pint
English mustard. 1 tsp
Worcester sauce. 1 tbsp
Egg yolks. 3
mature cheddar 300g / 0.6lb
spring onions. 3
baguette. 1