Comté Rarebit with Quick Pickled Red Onions
Recipe by: Karen Burns-Booth
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This recipe for a French style rarebit, has all the elements of a Welsh rarebit, but is made with Comté cheese. It makes a wonderfully quick meal for all the family and the rarebit mixture can be made ahead of time and stored in the fridge. I used medium aged Comté cheese in this recipe, which adds a lovely fruity taste to the rarebit mixture, and it melts like a dream
Ingredients
Serves 4
- 225g Comté cheese, grated
- 2 large free-range eggs (beaten)
- 150ml full cream milk (or 150ml beer, such as pale ale or IPA)
- 1 heaped tablespoon wholegrain French mustard
- 10 splashes of Worcestershire Sauce
- Salt and pepper
- 4 x large slices sourdough bread
- 1 large red onion
- 6 tablespoons red wine vinegar
- 1 teaspoon white caster sugar
Rarebit
1. Mix the first six ingredients together until smooth. Spoon or pour into a saucepan and heat gently until the cheese has melted, and the mixture is thick but still fairly runny.
2. Take it off the heat and allow to cool, the mixture will set as it cools and become stiff. At this stage, you can store it in a covered container in the fridge for up to five days.
3. Once the mixture has been made and cooked, toast one side of the sourdough bread. Set them on a lined baking tray or in a grill untoasted side up, then spoon and spread some of the rarebit mixture over the top, spreading it quite thickly.
4. Place under a pre-heated grill and grill until the cheese mixture has browned and is bubbling.
5. Serve straight away with the quick pickled red onions.
Quick Pickled Red Onions
Place the peeled and sliced onions into a bowl. Dissolve the sugar in the red wine vinegar into another bowl and then add the sliced red onions to the vinegar mixture. Allow to marinate for at least 1 hour before serving.
