Rarebit toasties with sticky Marmite onions

• plain flour↗2 tbsp tbsp
• butter↗2 tbsp tbsp
• milk↗250ml ml
• ale↗50ml ml

  or stout

• extra mature cheddar↗80g g
• English mustard↗1½ tsp 1½ tsp
• Worcestershire sauce↗1 tsp tsp

  plus extra to serve

• cayenne pepper↗pinch

  pinch

• vegetable or rapeseed oil1 tbsp tbsp

  plus extra for the eggs if using

• onions↗2

  halved and thinly sliced

• light brown soft sugar↗1 tbsp tbsp
• Marmite1 tbsp tbsp
• chunky slices sourdough bread4
• eggs↗2

  (optional)

Step-by-step instructions

1. 1

   Put the flour, butter, milk, beer, cheese and mustard into a pan, set over a medium heat and stir with a whisk until thickened and smooth. Add the Worcestershire sauce and cayenne. Cover the surface with a piece of baking parchment or cling film to prevent a skin forming and set aside to cool. You can make the rarebit sauce up to three days before using (store in the fridge).

2. 2

   Heat the oil in a frying pan. Cook the onions in the pan for 15-20 mins until caramelised. Add the sugar and Marmite to the onions and cook for another 2-3 mins until sticky, adding a splash of water if it looks dry.

3. 3

   Toast the slices of bread lightly and heat the grill. If you’re serving with an egg, heat a frying pan with a drizzle of oil. Spread 2 slices of toast with the onions and top with half the rarebit mixture. Cover the remaining 2 slices of bread with the rest of the rarebit mixture. Place under the grill until bubbling (about 2-3 mins), then sandwich the slices together with the cheesy onions in the middle. While they’re cooking, fry the eggs to your liking. Top the sandwiches with a few shakes of Worcestershire sauce, a grinding of pepper and the eggs.