Difference between revisions of "British onion soup with Welsh rarebit toasts"
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[[Image:British onion soup with Welsh rarebit toasts recipe.jpg|thumb|
[[Image:British onion soup with Welsh rarebit toasts recipe.jpg|thumb||right|British onion soup with Welsh rarebit toasts]]
Revision as of 17:47, 1 December 2010
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 kg British onions, finely sliced
- A few sprigs of thyme
- 2 bay leaves
- 300ml dark ale
- 1 litre beef stock, fresh if you can get it
For the Welsh rarebit toasts
- 100g mature cheddar
- ½ teaspoon British mustard
- ½ egg yolk
- A couple of dashes of Worcestershire sauce
- 1 tablespoon dark ale
- Salt and pepper
- 8 slices of sourdough or white baguette
- Heat the oil and butter in a large heavy bottomed pan.
- Add the onions and cook on a really low heat, uncovered for 40 minutes or until the onions are sticky and caramelized.
- Pour over the ale and reduce by half.
- Add the stock and bring to the boil.
- Cook for 30 minutes.
- Heat the grill on high.
- To make the Welsh rarebit toasts, mix together the cheese, mustard, egg, Worcestershire sauce, ale and salt and pepper.
- Grill the slices of bread on one side.
- Sprinkle the cheese mixture between each of the toasts on the un-toasted side.
- Pour the soups between 4 bowls.
- Lay 2 of the rarebits on top of each of the bowls of soup then grill for 1-2 minutes or until the cheese is melting.
- Serve the soup immediately.
This recipe originated from the recipe section of British Onions