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YOU WILL NEED...
Red onion compote
2 large red onions, peeled and thinly sliced
1 tbsp. thyme leaves
1 tbsp. balsamic vinegar
1 tbsp. redcurrant jelly
tsp. plain flour
150g Cheddar cheese, cubed
3 tbsp. whole milk
8 slices herby or olive bread
Drizzle of Worcestershire sauce
You and 321 people like this dish
For the compote, melt the butter in a saucepan and add the onions and thyme. Stir over a high heat for 3–4 minutes so that they start to soften.
Cover with a lid and turn the heat right down; cook for about 15 minutes. Uncover, turn the heat up and add the vinegar and redcurrant jelly. Stir for 1–2 minutes until jammy, and then set aside.
For the rarebit, place the butter and flour in a saucepan and cook over a low heat for 1 minute. Add the milk and stir until it's boiling. Stir in the cheese until melted.
Grill the bread for 2–3 minutes until golden. Pour the sauce and a splash of Worcestershire sauce on top and grill for a further 1–2 minutes.
Serve with a teaspoon of red onion compote.
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