In partnership with Booths, the good grocers
Image for Recipe - Miguel Barclay’s Caramelised Onion Rarebit

Miguel Barclay’s Caramelised Onion Rarebit

Image for Recipe - Miguel Barclay’s Caramelised Onion Rarebit
  • Time preparation 5 minutes
  • cook time 30 minutes
  • Serve Serves 4

Miguel Barclay shows us how to make the most of our store cupboard ingredients by creating this easy lunch recipe

Recipe taken from Storecupboard One Pound Meals by Miguel Barclay (Headline, £16.99) Photography Dan Jones © Headline 2020
  • 2 onions, sliced
  • 1tsp soft sugar (or any other sugar you have)
  • 100g Cheddar cheese
  • Splash of single cream
  • ½ a French baguette
  • Worcestershire sauce
  • Big handful of salad leaves
  • Small handful of pine nuts
  • Olive oil
  • Salt and pepper

First, gently pan-fry the onion over a low heat in a splash of olive oil, along with the sugar and some salt and pepper, for at least 20 minutes. Once caramelised and dark brown, remove from the heat and set to one side.

Preheat your oven to 190ºC/gas mark 5.,Grab a bowl and finely grate the Cheddar using the finest grater you have. Add a splash of cream and mix with a fork to create a paste (about the consistency of mashed potato).

Cut the baguette at an angle into 1cm-thick slices and place on a wire rack. Top each piece with a dollop of the cheese mixture and add a splash of Worcestershire sauce to each one.

Cook in the oven for about 10 minutes, or until the cheese is bubbling and the bread is toasted.

Assemble the salad leaves and the rarebit pieces on a large platter, then spoon a teaspoon of the caramelised onions onto each slice. Sprinkle over some pine nuts, drizzle with olive oil and serve.

Ingredients

  • 2 onions, sliced
  • 1tsp soft sugar (or any other sugar you have)
  • 100g Cheddar cheese
  • Splash of single cream
  • ½ a French baguette
  • Worcestershire sauce
  • Big handful of salad leaves
  • Small handful of pine nuts
  • Olive oil
  • Salt and pepper

Method

First, gently pan-fry the onion over a low heat in a splash of olive oil, along with the sugar and some salt and pepper, for at least 20 minutes. Once caramelised and dark brown, remove from the heat and set to one side.

Preheat your oven to 190ºC/gas mark 5.,Grab a bowl and finely grate the Cheddar using the finest grater you have. Add a splash of cream and mix with a fork to create a paste (about the consistency of mashed potato).

Cut the baguette at an angle into 1cm-thick slices and place on a wire rack. Top each piece with a dollop of the cheese mixture and add a splash of Worcestershire sauce to each one.

Cook in the oven for about 10 minutes, or until the cheese is bubbling and the bread is toasted.

Assemble the salad leaves and the rarebit pieces on a large platter, then spoon a teaspoon of the caramelised onions onto each slice. Sprinkle over some pine nuts, drizzle with olive oil and serve.

Still hungry? Why not have another course

Because you enjoyed this recipe, you'll love these

View All Recipes
stay connected
Download your FREE Guide
40 British Producers You Need to Know