Welsh Rarebit

Welsh Rarebit

  • Preparation 15 min
  • Cooking 10 min
  • Servings 4
  • Sans noix

Categories

Ingredients

  • Bread

    • 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
  • Topping (optional)

    • 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

Preparation

  • Bread

  • Topping (optional)

Note from Ricardo

Welsh rarebit, with its toasted bread smothered in melted cheese, is a take on a croque-monsieur or a croque-madame, as it is sometimes served topped with a fried egg.

Personal Note

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