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Home » Cuisine » British » 10-Minute Welsh Rarebit Recipe – Easy Cheese Toast, Perfect Comfort Food!

10-Minute Welsh Rarebit Recipe – Easy Cheese Toast, Perfect Comfort Food!

October 6, 2022 by Faith 17 Comments

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Welsh Rarebit (aka Welsh Rabbit) is a classic British dish of smooth, velvety, and savory cheese sauce that’s broiled on toasted bread. It’s hearty, satisfying comfort food that whips up in just 10 minutes.

welsh rabbit on plate with tomatoes and beer steins on dark wooden table

The first time I heard of Welsh Rarebit (aka Welsh Rabbit) was in 2010. I was at the library with my then 6-year-old niece for our regular Saturday “girls’ day out” after grabbing a hot cocoa at Tim Hortons. She was happily playing her favorite game on the computer – Miss Spider – and I was contentedly thumbing through a stack of old cookbooks.

It was then that I happened on a recipe for a dish called “Welsh Rabbit”. I had heard of it before, but I never knew exactly what it was. I always assumed it was rabbit stew or something similar. And because I wasn’t too keen on the idea of eating bunny I never explored the recipe any further.

spread of welsh rarebit on tray with beer mugs

After reading the recipe in that old cookbook, I was surprised to find that it didn’t include rabbit or meat of any kind. Actually, it looked quite delicious. Welsh Rarebit is basically fondue on toast!

I’ve been making different versions of this dish since then. Sometimes I’ll top it with a poached egg. Other times I’ll wilt some greens like spinach or kale and use them as a bed for the cheese sauce. I’ve played with the type of beer and used lager (light-colored beer) instead of a dark ale. It’s always delicious.

welsh rarebit recipe graphic

In This Article

  • Is Welsh Rarebit the Same as Cheese on Toast?
  • What is Welsh Rarebit?
  • Why You’ll Love This Recipe
  • The Best Easy Welsh Rarebit Recipe
  • What to Serve with Welsh Rarebit
  • 10-Minute Welsh Rarebit Recipe (aka Welsh Rabbit)

Is Welsh Rarebit the Same as Cheese on Toast?

Well, yes and no.

It is cheese on toast, but not just plain cheese on toast.

It’s a delicious thick and creamy savory cheese sauce on toast.

And the sauce makes all the difference! It’s smooth, rich, creamy, and packed with flavor.

welsh rabbit on toast with beer in background

What is Welsh Rarebit?

Also called Welsh Rabbit, this classic British dish is comprised of a complex-flavored velvety-smooth cheese sauce on toasted bread.

The sauce is magic.

It starts out with a roux (butter + flour) and then has a liquid added. Typically, a dark ale is used, but you can also use a lager (a lighter colored beer) or even milk. Spices and seasonings commonly include some form of mustard (like mustard powder or Dijon mustard), Worcestershire sauce, and paprika and/or cayenne pepper. And then lots and lots of cheese!

My favorite cheese to use for Welsh Rabbit is sharp white cheddar. But use what feels right to you.

Also, I like to add a splash of heavy whipping cream at the end to make the cheese sauce extra smooth, but this is optional.

overhead view of welsh cheese toast on dark wooden table

Why You’ll Love This Recipe

  • Fast. You’re just 10 minutes away from the best cheese toast of your life.
  • Affordable. It’s mostly made of bread and cheese. And you can even use day-old bread since it’s toasted anyway.
  • Forgiving. You can use any type of bread you have on hand and whatever kind of cheese you think will be good. I’ve also swapped out the porter for lager, or milk, or chicken stock and had great results each time.

The Best Easy Welsh Rarebit Recipe

Ingredients

ingredients for welsh rarebit

Beer Cheese Sauce:

  • Unsalted butter
  • All-purpose flour
  • Porter beer (dark ale)
  • Worcestershire sauce
  • Dried mustard powder
  • Onion powder
  • Salt and black pepper
  • Cayenne pepper (optional)
  • Sharp white cheddar
  • Heavy whipping cream

Other:

  • Sliced sourdough or rye bread
  • Minced fresh chives

Step-by-Step Instructions

how to make welsh rarebit
  1. Add the butter to a medium saucepan over medium heat. Once melted, whisk in the flour.
  2. Continue cooking for 30 seconds.
  3. Add the porter, whisking until smooth, and bring to a boil (about 10 seconds).
  4. Stir in the Worcestershire, dried mustard powder, salt, black pepper, and cayenne pepper.
  5. Whisk in the shredded cheddar a handful at a time until melted and well-combined.
  6. Remove from the heat and whisk in the cream until the mixture is smooth and creamy.
  7. Place the toasted bread slices on a baking tray. Drizzle the cheese on top of the toast.
  8. Broil until the cheese is light golden (stay with it, this happens fast). Sprinkle the chives on top and serve warm.
hand holding plate with cheese toast and tomatoes

What to Serve with Welsh Rarebit

  • Cherry tomatoes (fresh or try roasted tomatoes with balsamic and garlic)
  • Salad greens dressed with vinaigrette (make the best salad dressing recipe)
  • Garlic Roasted Mushrooms
  • Creamy Brussels Sprouts Salad
cheese toast on baking tray

Let’s Connect

I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith

welsh rarebit featured image

10-Minute Welsh Rarebit Recipe (aka Welsh Rabbit)

By: Faith Gorsky
Welsh Rarebit (aka Welsh Rabbit) is a classic British dish of smooth, velvety, and savory cheese sauce that’s broiled on toasted bread. It’s hearty, satisfying comfort food that whips up in just 10 minutes.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 5 mins
Course Lunch
Cuisine British
Servings 4 servings
Calories 459 kcal

Ingredients
 
 

Beer Cheese Sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 3/4 cup porter beer dark ale, at room temperature
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground mustard powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper optional
  • 6 ounces sharp white cheddar shredded
  • 2 tablespoons heavy whipping cream

Other:

  • 4 large slices sourdough bread toasted lightly
  • 1 tablespoon minced fresh chives for garnish

Instructions
 

Beer Cheese Sauce:

  • Add the butter to a medium saucepan over medium heat. Once melted, whisk in the flour and continue cooking for 30 seconds.
  • Add the porter, whisking until smooth, and bring to a boil (about 10 seconds).
  • Stir in the Worcestershire, dried mustard powder, salt, black pepper, and cayenne pepper.
  • Whisk in the shredded cheddar a handful at a time until melted and well-combined.
  • Remove from the heat and whisk in the cream until the mixture is smooth and creamy.

To Make the Cheese Toast:

  • Preheat the broiler.
  • Place the toasted bread slices on a baking tray. Drizzle the cheese on top of the toast.
  • Broil until the cheese is light golden (stay with it, this happens fast).
  • Sprinkle the chives on top and serve warm.

Faith’s Tips

  • To Make This Without Beer: Omit the beer and use milk, vegetable stock, or chicken stock instead. Add 1 teaspoon fresh lemon juice along with the spices.
  • If You Need Less Than 4 Servings: You can make the cheese sauce and just pour it onto 1 slice of toast and broil it. Store the leftover cheese sauce in an airtight container in the fridge for up to 4 days. You don’t have to reheat the leftover cheese sauce; simply spread it on toast (it will be thick) and broil.

Nutrition

Nutrition Facts
10-Minute Welsh Rarebit Recipe (aka Welsh Rabbit)
Amount Per Serving
Calories 459 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g88%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 66mg22%
Sodium 851mg37%
Potassium 156mg4%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 4g4%
Protein 18g36%
Vitamin A 773IU15%
Vitamin C 1mg1%
Calcium 348mg35%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cheese Toast, Welsh Rabbit, Welsh Rarebit, Welsh Rarebit Recipe
Tried this recipe?Let me know how it was!
welsh rarebit pin

This post was first published on An Edible Mosaic on February 9, 2010. I updated it with more information on October 6, 2022.

Filed Under: British, Sandwiches Tagged: Cheese Toast, Welsh Rabbit, Welsh Rarebit, Welsh Rarebit Recipe

Comments

  1. Andrea says

    October 14, 2014 at 3:14 am

    Faith…I am from the future, lol… just made a petite portion of the Brie & black grapes OMG to die for! The Welsh Rabbit’s story is also when the menfolk came home from the “hunt” with no meat this is what the women-folk would prepare…my hand to God! I made this years ago and this was the lore attached to the recipe, I loaned my cookbook (that was kinda like a tablet w/funny little pages, for those of you that have never seen a book)…to a friend who never returned it…but it’s all good ’cause we’ve all got the web now so there ya go! Thanks baby girl, peace

    Reply
  2. Karin says

    July 13, 2010 at 4:20 pm

    Look great! Although I did think it was a recipe for rabbit not rarebit.

    Reply
    • Maggie says

      September 22, 2022 at 10:27 am

      My mother would prepare this for my father on a Friday night when he arrived home. After a long week of hard work and a night at the pub he loved this dish with another glass of beer. She also added a few slices of crisp bacon atop a fresh slice of tomato.
      Thanks for this recipe, can’t wait to try it! 🍅 🧀 🥓 and toast, 😋

      Reply
  3. Anh says

    February 18, 2010 at 5:48 pm

    Faith, this dish looks excellent. I wish I had much time and patient to whip it up for breakfast.

    Reply
  4. [email protected] says

    February 18, 2010 at 10:52 am

    so sweet spending time with niece!! hehe!! have a great time and happy chinese new year!!
    enjoy!!

    Reply
  5. Lorraine @ Not Quite Nigella says

    February 15, 2010 at 2:11 am

    What a great aunt you are Faith and no wonder your niece looks forward to your time together! :D

    Reply
  6. Erica says

    February 13, 2010 at 6:03 pm

    That looks delicious!

    Reply
  7. Fitness Surfer says

    February 11, 2010 at 12:15 pm

    Same here i was a little worries that it was a Rabbit recipe. Few, just another delicious, to drool for recipe.

    Reply
  8. mangocheeks says

    February 11, 2010 at 10:15 am

    This Welsh woman living in Scotland approves of your Welsh Rabbit. Liking it so much.

    Reply
  9. marla {Family Fresh Cooking} says

    February 11, 2010 at 8:08 am

    Why in the world is this called Welsh Rabbit??? I too would have absolutely avoided it ’cause of the rabbit deal. Good thing I love your blog and everything you have to say, so I kept reading. I would totally make this.

    Reply
  10. Barbara says

    February 11, 2010 at 6:24 am

    Thank you for this great idea! I haven’t made Welsh Rabbit in years! Forgotten how good it tastes. Love your idea of the egg on top!

    Reply
  11. tasteofbeirut says

    February 10, 2010 at 7:30 pm

    Faith
    My mom would make Welsh Rabbit for us kids while we lived in France by using all the bits of old fromage she found in the fridge. Pretty good but your take on it is really yummy.

    Reply
  12. Reeni says

    February 10, 2010 at 2:25 pm

    I’m with you – I never knew what it was before and just dismissed it as something I wouldn’t like. But I love this! So hearty and delicious.

    Reply
  13. Emily says

    February 10, 2010 at 1:45 pm

    I won’t lie to you… I got a little nervous when I read the title of this post! But I am glad to see that it is not what I thought it was! =)

    Reply
  14. Nicole, RD says

    February 10, 2010 at 10:16 am

    That looks delicious! I shouldn’t read food blogs so close to lunch time!

    Reply
  15. Krista says

    February 10, 2010 at 8:42 am

    I always dissed this recipe as well thinking it had rabbit in it. I’m SO glad to see that it looks delicious and is bunny free!!!

    I think it’s wonderful that you spend Saturday’s with your niece. Those are memories that she’ll ALWAYS have!

    Reply
  16. Nutmeg Nanny says

    February 9, 2010 at 9:11 pm

    Faith I swear you make the best food! I would have assumed the recipe had rabbit in it too. Although I’m not really afraid to eat bunnies…haha. I sadly grew up eating it. My dad was a big time hunter. Talk soon!!!

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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