Welsh Rarebit
Welsh Rarebit
Ingredients
- 4 slices homemade or store-bought sourdough bread
- 2 cups (200 g) sharp cheddar cheese, grated
- ½ cup (125 ml) crème fraîche
- 4 tsp (20 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 egg yolk
- ¼ cup (60 ml) homemade or store-bought onion confit
- ¼ cup (35 g) sour gherkins, sliced into thin rounds
- 1 tbsp (15 ml) pickling liquid (taken from the gherkin jar)
- 1 small red onion, thinly sliced and rings separated
- ¼ cup (10 g) small flat-leaf parsley leaves
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- Place the bread slices on a non-stick baking sheet. Toast in the oven for 5 minutes.
- Meanwhile, in a food processor, blend the cheese, crème fraîche, mustard, Worcestershire sauce and egg yolk until combined. Season with pepper (do not add salt as the cheese and mustard are salty enough).
- Cover the toasted bread with the onion confit. Using a knife or spatula, spread the cheese mixture over the bread and onion confit. Transfer to the oven and bake for 5 minutes or until the cheese mixture is melted and golden. Finish off under the broiler, as needed. Let cool for 5 minutes.
Welsh Rarebit