Rarebit with Sticky Red Onion Chutney

Laura Tilli's tangy chutney goes perfectly with an old Welsh favourite for tea time
By Jess and Laura Tilli
Rarebit with Sticky Red Onion Chutney
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the chutney

  • 4 red onions, finely sliced
  • 400 g light brown sugar
  • 250 ml balsamic vinegar

For the rarebit

  • 250 g mature cheddar cheese
  • splashes of milk
  • 1 duck egg
  • 1 yolk duck egg
  • 2 tbsp granary breadcrumbs
  • 1 tsp English mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp tabasco
  • 1 tbsp wholemeal flour
  • 4 slices farmhouse granary bread
  • butter, for spreading
  • 1 bunches spinach


1. For the chutney: in a saucepan, add the onions, sugar and vinegar. Cook on a medium heat until the onions have softened and the sugar has melted.

2. Turn down the heat and simmer for about 30 minutes until a thick chutney consistency is reached. Set aside.

3. For the rarebit: heat the cheese with a splash of milk in a saucepan over a low heat until the cheese has melted. Take off the heat and whisk in the egg, egg yolk, bread crumbs, mustard, Worcestershire sauce, tabasco, and flour. Season with salt and pepper.

4. Toast the bread on one side under the grill, then butter the other side and cover with spinach leaves. Dollop the rarebit mixture onto the spinach and place back under the grill until the mixture is bubbling and golden brown.

5. Serve the rarebit with the chutney on the side.

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