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The Underrated Delight of Welsh Rarebit

Welsh rarebit, once referred to as “Welsh rabbit,” offers a curious name that might deter some from trying it. The origins of this title are shrouded in mystery, with one prevalent theory suggesting it may have begun as a derogatory term aimed at the Welsh, implying they confused a dish of cheese-topped toast with a rabbit. Regardless of its controversial etymology, Welsh rarebit stands out as one of the most delicious yet underappreciated dishes worldwide.

My introduction to Welsh rarebit took place at Lord’s, a British bistro in New York City. The initial taste was nothing short of love at first bite. However, it wasn’t until I came across Molly Baz’s recipe for rarebit “mac and greens,” a decadent mac and cheese infused with kale, that I was inspired to replicate the dish. After preparing the sauce for the mac and cheese, I found myself with a surplus of rich, English cheddar. I decided to spread the leftover sauce on toast, and from that day forward, Welsh rarebit became a staple in my meals.

Though not widely found on restaurant menus, Welsh rarebit is easy to prepare at home. The process begins with a savory, cheesy sauce flavored with stout. A quick roux made from flour and butter is cooked until it emits a nutty aroma, and then stout is added to create a smooth sauce. Next, a generous amount of mature cheddar is whisked into the mixture until it reaches a thick, gooey consistency. To amplify the flavors, Worcestershire sauce and a spoonful of Colman’s mustard are stirred in, balancing the richness with some tang.

Once the sauce is complete, generously spread it over a hearty slice of bread—sourdough or whole grain works best—before placing it under the broiler. As it heats, the bread and sauce turn a golden brown, with the cheese bubbling enticingly. While it can certainly be enjoyed as is, a sprinkle of Worcestershire sauce enhances the experience. According to a chef I discovered on TikTok, making a criss-cross pattern in the bread before adding the sauce results in optimal flavor distribution without risk of sogginess.

After indulging in my rarebit toast, I usually store any remaining sauce in a pint container in the fridge, where it thickens into a spreadable paste. Thanks to the natural preservative qualities of cheese and beer, this mixture lasts a long time, ensuring that a quick meal or snack is always at my fingertips as long as there’s bread available.

Welsh rarebit isn’t limited to specific occasions; I enjoy it for breakfast on lazy mornings when cooking feels too burdensome. It’s an excellent accompaniment to soup or can serve as an enticing appetizer while preparing dinner. Additionally, it can be a delightful enhancement to a grilled cheese sandwich or used as a rustic fondue alternative alongside cut vegetables.

With its remarkable versatility and status as a comfort food classic, Welsh rarebit deserves a revival—even if it’s just within one’s own kitchen. This dish may not be the most upscale or particularly photogenic for social media, but its lasting presence as a pub favorite in the UK for over 300 years speaks volumes about its undeniable deliciousness.

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www.eater.com