Onion Rabbit

What a quirky name, what a lovely thing to eat! Essentially caramelized onions with beer-cheese sauce, broiled on toast. Can’t go wrong! Adapted from Nigel Slater’s recipe in his book, Tender.

serves 2, can easily be doubled


2 small to medium onions

3 T. butter

5 ounces cheddar, the sharper and better quality, the better the cheese sauce!

1 T. all-purpose flour

1/2 cup dark beer

1/3 cup milk

1 1/2 tsp. dijon or English mustard

2 thick slices of brown bread, whole grain bread, or similarly hearty bread


Peel and thinly slice the onions. Cook them in the butter over medium heat in a heavy bottomed saucepan, until they are very very soft, sweet, and a caramelized golden color. Stir them every so often to make sure they don’t burn.

While the onions are cooking, grate the cheese.

Once the onions are done, stir in the flour and let cook for a few minutes on medium-low. Slowly stir in the beer, and then the milk, making a thick sauce. Stir in the mustard and grind in some black pepper. Add the grated cheese and stir well.

Preheat the broiler. Toast the bread lightly on both sides, then spoon the mixture over the bread slices and leave under the broiler until the crust is a bit browned and scorched in places.

As Nigel cheekily says, “The leftover cold beer solves the problem of what to drink with your meal”.

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