MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Scrumpy Cider & Onion Soup w/Welsh Rarebit Croutons
Categories: Vegetables, Breads, Fruits, Cheese
Yield: 8 Servings

MMMMM----------------------------SOUP---------------------------------
3 Very large onions; sliced
- fine
25 g Butter
2 cl Garlic; crushed
1 ts Dark muscavado sugar
1 l Vegetable stock
1 ts Marmite
275 ml Scrumpy cider; as alcoholic
- as you can find

MMMMM--------------------------CROUTONS-------------------------------
1 Mini/half baguette sliced
- diagonally in 1" slices
1 Egg yolk
2 Spring onions; fine chopped
150 g Grated cheese *
3 tb Scrumpy cider

* vintage cheddar if possible or a mixture of gruyere
and cheddar would work well.

In a large saucepan, melt the butter and add the sliced
onions, garlic and sugar. Cook on a fairly high heat
until starting to colour then reduce the heat down to
the very lowest possible on your stove and leave to cook
for at least 30 minutes until they are almost on the
point of collapse. The bottom of your pan will be
covered in brown and caramelised gunk - this is ideal,
it will taste delicious later on.

Pour in the stock, Marmite and cider, scrape the bottom
of the pan to dislodge the sticky goo (see above), turn
up the heat, and once it has come to the boil leave to
simmer gently without a lid for 45 minutes to an hour
until reduced. This can be done well in advance and just
reheated when you want to serve it.

For the croutons, preheat the grill to its highest
setting. Place 6 slices of bread under the grill, (and
keep an eagle eye on them as they turn to charcoal in
seconds when your back is turned). Turn them over to
toast both sides.

In a bowl, combine the egg yolk, cheese, spring onions
and cider and spoon this over each slice of toast,
drizzling any liquid remaining in the bowl over the top.

Toast under the grill until golden brown and bubbling.
As this was a main course, I served a greedy 3 croutons
per person, but if its a starter one will suffice!

Author: Kate Ford

RECIPE FROM: https://www.thevegspace.co.uk

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stout & Cheddar Rarebit w/Fried Eggs
Categories: Cheese, Beer, Sauces, Eggs
Yield: 4 Servings

1/3 c Cider vinegar
2 ts Granulated sugar
1 sm Red onion; thin sliced
1 1/2 tb Unsalted butter
1 1/2 tb All-purpose flour
1/2 ts Dry mustard
1/2 c Guinness Extra Stout
1/3 c Water
2 ts Packed brown sugar
1/2 ts Worcestershire sauce
8 lg Eggs
4 sl (thick) peasant bread
1/2 lb Extra-sharp white Cheddar;
- grated
1 bn Watercress; coarse stems
- discarded
1/2 tb Extra-virgin olive oil

The beer and cheese combo gets saucy, turning toast and
fried eggs into a truly luxurious meal all about extras:
extra-stout beer, extra-sharp Cheddar, and extra good.

Bring vinegar, granulated sugar, and 1/2 teaspoon salt to
a simmer in a small saucepan. Stir in onion and transfer
to a small bowl. Let stand, stirring occasionally.

Melt butter in a small heavy saucepan over medium heat.
Whisk in flour and dry mustard and cook, whisking, 2 min.
Add beer, water, brown sugar, and Worcestershire sauce and
simmer, whisking, until just thickened.

Fry eggs and toast bread. Reheat sauce, then remove from
heat and gradually whisk in cheese until smooth. Season with
salt and pepper.

Top each slice of toast with cheese sauce and 2 fried eggs.
Toss watercress with oil, a pinch of salt, and drained
pickled onions and arrange on top.

by Maggie Ruggiero

Gourmet | October 2008

Yield: Makes 4 servings

Meal Master Format by Dave Drum - 05 November 2008

Uncle Dirty Dave's Archives

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