One last recipe in the installment of Cottage Recipes: English Rarebit… or my take on it anyway.
Over in the UK, you can find a cheesy snack on most pub menus: Welsh Rarebit (or Welsh Rabbit), toasted bread covered with a molten cheddar cheese/ale/mustard mixture. A similar concept is English Rarebit, made with wine instead of ale. We had red wine and cheese on hand, so of course a melty cheese snack was necessary! Using red wine makes everything go a bit purple — so pretty! And of course, if you’re cooking with red wine, you know what to drink along with your food… the same red wine will be a perfect match.
Inspired by Nigel Slater’s Onion Rarebit, Serves 2 as a meal or 4 as a snack.
- 2 bagels, halved (you could also use 2 buns or 4 slices of bread)
- 2 tsp. olive oil
- 1 large red onion, thinly sliced
- 2 tsp. butter
- 1 Tbsp. Dijon mustard
- 1/2 c. red wine
- 1/4 c. old cheddar cheese, grated
In a large pan, heat olive oil over low heat. Add onions, and cook for about 15-20 minutes, until the onions have completely softened, and even become slightly caramelized. Set aside.
Toast the bagels.
Preheat your oven’s broiler to the highest setting.
Melt butter in a small pan, and add Dijon and wine. Stir until ingredients are mixed together, then add cheddar. Mix well and cook for an additional 2 minutes, until the mixture has thickened slightly.
Place onions on the toasted bagels. Pour cheese mixture over top of each, and pop under the broiler for about 2-4 minutes, until bits on the top turn golden brown.
Eat and enjoy the cheesy treat, along with a glass of the same wine you used in the Rarebit.