Baguette sliced in half as if for a sandwich, then crosswise into 4 sections
2 Sweet onions peeled, sliced into 1/2- to 3/4-inch thick slabs
1 lb thick sliced bacon cooked until crispy
Fresh tomatoes, thickly sliced
Welsh Rarebit Sauce:
1 Tbsp butter
1 scant Tbsp flour
1/2 cup TKR Pilsner
1/3 cup whole milk
1 tsp dry yellow mustard
1/4 tsp Worcestershire sauce
1/4 tsp paprika
2 tsp Dijon mustard
1-1/2 cups sharp cheddar cheese, grated
1 egg yolk
• Set your oven’s broiler to HIGH. Arrange the bread, cut side up, on a cookie sheet. Drizzle with olive oil. Toast until the bread is uniformly golden brown. Remove the pan from the oven and set aside.
• Heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat. When it is shimmery, lay the onion slabs in the pan and let them fry 3-4 minutes on one side, undisturbed, or until you can ease a spatula underneath, lift it gently, and find it to be golden brown. Lay a flexible spatula over each slice, slide another one underneath, and gently turn each over to fry for another 3 to 4 minutes, or until golden brown on the second side. Transfer to a plate and tent gently with foil.
• Return the pan to the burner, adjust the heat to low, and melt the butter. Sprinkle the flour over the melted butter and whisk it in. Toast for 1 minute, or until fragrant, whisking the whole time. Whisk in the beer until smooth, then the milk. Whisk in the dry mustard powder, Worcestershire sauce, paprika, and Dijon mustard until perfectly smooth. Stir in the grated cheese until melted, then remove from the heat and whisk in the egg yolk.
• On a plate, layer your ingredients, toasted baguette, fried onion slices, sliced tomato, crispy bacon and drizzle with Welsh Rarebit Sauce.
• Serve immediately, Welsh Rarebit is best served hot or warm.
Recipe courtesy of Rebecca Lindamood