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.
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.
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.
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.
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.
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
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
- Add the butter to a medium saucepan over medium heat. Once melted, whisk in the flour.
- 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.
- 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.
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
Let's Connect
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10-Minute Welsh Rarebit Recipe (aka Welsh Rabbit)
Ingredients
Beer Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ¾ cup porter beer dark ale, at room temperature
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground mustard powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ 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
This post was first published on An Edible Mosaic on February 9, 2010. I updated it with more information on October 6, 2022.
Pat says
Thank you for providing an alternative to the beer. I'll have to try this after I hit the grocery store, sounds right up my alley!
Andrea says
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
Karin says
Look great! Although I did think it was a recipe for rabbit not rarebit.
Maggie says
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, 😋
Anh says
Faith, this dish looks excellent. I wish I had much time and patient to whip it up for breakfast.
nora@ffr says
so sweet spending time with niece!! hehe!! have a great time and happy chinese new year!!
enjoy!!
Lorraine @ Not Quite Nigella says
What a great aunt you are Faith and no wonder your niece looks forward to your time together! :D
Erica says
That looks delicious!
Fitness Surfer says
Same here i was a little worries that it was a Rabbit recipe. Few, just another delicious, to drool for recipe.
mangocheeks says
This Welsh woman living in Scotland approves of your Welsh Rabbit. Liking it so much.
marla {Family Fresh Cooking} says
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.
Barbara says
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!
tasteofbeirut says
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.
Reeni says
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.
Emily says
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! =)
Nicole, RD says
That looks delicious! I shouldn't read food blogs so close to lunch time!
Krista says
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!
Nutmeg Nanny says
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!!!