* 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

===Method===
* 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.
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