A French version of the famous Welsh Rarebit with Comté cheese.
Plus more Cracking Cheesy Recipes
Comté Rarebit on Sourdough Toast with Quick Pickled Red Onions – A French version of the famous Welsh Rarebit with Comté cheese.
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, making it an easy to prepare meal after work or school.
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.
More Cheesy Recipes
Serve this Cheese & Shallot Puff Pastry Plait with salad, pickles and chutney, or with chips for a more substantial meal.
My recipe for Cheese & Onion Plate Pie is a classic that hails from the North of England, mainly from Cheshire, Lancashire and Yorkshire.
Cheese, Walnut & Apple Tea Bread – This savoury quick bread is easy to make, and is wonderful when served buttered with extra cheese on the side.
Cheese & Onion Scone Loaf – It’s such a lovely way to have a cheese scone, but served like bread, so you can slice it and serve it buttered.
Wild Garlic & Three Cheese Tomato Tart – A delightful summery tart (quiche) which makes good use of seasonal cherry tomatoes as well as odds and ends of cheese that may be lurking in the fridge, and ready-made puff pastry. (Use 2 cloves of chopped bulb garlic when wild garlic is out of season)
Whole Roast Cauliflower Cheese with Wild Garlic: A stunning and very easy to prepare cauliflower cheese that has wild garlic added to the quick cheese sauce. Perfect for any Spring supper or weekend luncheon.
Substitutions for Comté Rarebit on Sourdough Toast with Quick Pickled Red Onions
- Use any hard cheese you have to hand, such as Cheddar, Lincolnshire Poacher, Gruyere, Emmental or Red Leicester.
- Serve with pickled onions, pickled gherkins or chutney.
- Use any artisan or homemade bread in place of sourdough.
- Use Dijon mustard in place of wholegrain mustard
Recipe for Comté Rarebit on Sourdough Toast with Quick Pickled Red Onions
Comté Rarebit on Sourdough Toast with Quick Pickled Red Onions
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, making it an easy to prepare meal after work or school.
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
- 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, to taste
- 4 x large slices sourdough bread
- 1 large red onion, peeled and sliced thinly
- 6 tablespoons red wine vinegar
- 1 teaspoon white caster sugar
Instructions
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.
6. 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.
Notes
Use any hard cheese you have to hand, such as Cheddar, Lincolnshire Poacher, Gruyere, Emmental or Red Leicester.
Serve with pickled onions, pickled gherkins or chutney.
Use any artisan or homemade bread in place of sourdough.
Use Dijon mustard in place of wholegrain mustard.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 393Total Fat 22gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 9gCholesterol 159mgSodium 1088mgCarbohydrates 23gFiber 1gSugar 10gProtein 23g
Leave a Reply