Of all the hot snacks I put together, it is this unctuous topping of onions, thick toast, and highly seasoned melted cheese that pleases most. The onions need to cook, with the occasional stir as you pass, for a good fifteen minutes or so. They are ready only when they are truly soft and golden—there is no shortcut. The leftover cold beer solves the problem of what to drink with your meal.
Recipe information
Yield
makes 2 rounds
Ingredients
Preparation
Step 1
Peel the onions and cut them into rings or thin segments. Cook them slowly in the butter over low to medium heat for fifteen minutes or so, until they are softly sweet and pale gold. While the onions are softening, grate the cheese.
Step 2
Stir the flour into the onions with a wooden spoon, letting the mixture cook gently for a few moments, then slowly stir in the beer, followed by the milk. You should have a thick sauce. Stir in the mustard and a grinding of black pepper, then introduce the grated cheese.
Step 3
Preheat the broiler. Toast the bread lightly on both sides on a baking sheet. Spoon over the rabbit mixture and leave under the broiler for a few minutes, until the crust is scorched here and there.
