Stilton & chutney rarebit bites

• red onions↗2

  thinly sliced

• muscovado sugar↗ tbsp

  4

• balsamic vinegar↗100ml ml
• stilton↗300g g

  crumbled

• parmesan↗200g g

  (or vegetarian alternative), grated

• crème fraîche↗ tbsp

  2

• eggs↗2

  beaten

• wholegrain mustard↗ tsp

  2

• sourdough bread↗

  or German rye bread

Step-by-step instructions

1. 1

   Put the onions, sugar and vinegar into a large pan on a low heat. Cook for about 25 mins, stirring now and again, until gloopy and sticky. Cool. Mix together the cheeses, crème fraîche, eggs and mustard with some seasoning, then chill.

2. 2

   To serve, heat the grill, lightly toast the bread and cut each slice into chunks. Put onto a baking sheet, spread a tsp of chutney on each chunk, then pile on the rarebit mixture – as much as the little squares can hold. Grill for 3-5 mins until golden brown and bubbling.