2 cups grated sharp chedder ( this dish will only be as good as the cheese you use, so don't use that stuff that's pre-grated in a bag)
Toss with about 1 tablespoon of flour and 1 teaspoon of coleman's dry mustard.
Melt a teaspoon of butter in the top ofa double boiler...or use a small enamel cast iron pan.
add about a teaspoon of scraped onion ( ( scrape a teaspoon across the face of a cut onion...it should be just mush.) sautee about 30 seconds and add...
1/2 cup of good beer...not "lite"...Boulevard Wheat is good...or another hoppy beer.
When the beer is hot slowly add the cheese, stirring constantly and adding more as the first melts....add about 1/2 tsp of worchestershire....more if you like it spicy.
Serve over toast....
Sometimes I add a tablespoon of tomato pastea nd call it a "blushing bunny".
This will cover 4 to 5 slices of toast.
Linda C

Linda, that sounds great. Ditto on the quality of the cheese.

My local market has started carrying Double Gloucester. It's like the finest creamiest cheddar ever; I might make a rarebit with that.

You want the bitterness of the beer in the mix, don't use fizzwater.

When I was a kid, we use to call it "Welsh Rabbit". Didn't quite hear it right. I use to love it. Haven't had it in a very long time. A good winter meal with homemade tomato soup.
Clare

There is a controversary about the name...in some books it's listed as Welsh Rabbit....and the story was that it was a meal for the poor....those Welsh who were so poor that they didn't even have a rabbit to cook.
And of course the other story is that it's a "Rare bit" cooked by the Welsh.
That's why I call the bit with the tomato paste "blushing bunny".

Sounds good, but what kind of bread for the toast?

I got why you called it blushing bunny Linda - very cute.

DH prefers his with a slice of Canadian bacon on a toasted English muffin. He's fine with Rarebit from Stouffers doctored with a bit of Worchestershire, but he'd probably be blown away by a homemade treat!

My DDMIL (very British!) used to make the best Rarebit, exactly as Linda describes, but she always served it over toasted English Muffins.

PS: Don't sub Dijon for the Coleman's. It just isn't the same besides which French mustard, in a traditional English dish, would have her roiling in the grave!

By "dry mustard" you mean the powdered kind? Does brand really matter? Mine has no brand name, having been bought in bulk. Carmellia

LOL carmellia a couple weeks back I threw out my tin of Coleman's only because I knew it was many years old. I had barely used any over the years. I went to Penzey's for other spices and saw their mustard which they said was similar to Coleman's, so I bought it as I was already there. In the few weeks since I have come across at least a half dozen recipes, this one included, that I have wanted to try and that have specifically called for Coleman's. I am sure I would never taste the difference in a million years, but it kills me nonetheless. Oh, and yes, dry mustard would mean powdered.

Well my DDMIL surely would not have used anything but Coleman's......but I must admit to using Penzey's as well.

Just make sure it's dry ( powdered) mustard and not a wet mustard.

Lindac's coleslaw is another recipe we love which uses dry mustard. It has become a family favourite.

Lindac's Cole Slaw....she calls it something different

Shred one medium head of cabbage and one medium onion ( use the 1 mm slicing blade on the Cuisinart)
Add 1/2 c. sugar
Heat together

1 1/2 tsp salt
1 tsp dry mustard
1/2 cup peanut oil ( I use canola)
1/2 c cider vinegar
1 tsp celery seed

Pour over cabbage, stir and let sit at least 4 hours but I have been known to almost make myself sick eating some every 10 minutes to "see if it's ready".
I have several other coleslaw recipes, but this is my standard...

Thanks Chase....I call it Fred Harveys' Cole slaw.
It was given to me by a friend, Pat who got it out of the paper. I loved the recipe, made it for a huge party serving about 100 and got many compliments. But couldn't find the recipe again....called Pat, she didn't particularly like it so she tossed it.
So I called the newspaper...and instead of just giving me the recipe, they published it again in the weekly food column...
A few years passed....and AGAIN i lost the recipe! Called the Newspaper's food editor....and the next week there is was with a note that Linda C really likes this recipe but can't seem to keep from losing it, so please save it for her! LOL!
As to Coleman's mustard....I have not tried Penzys, but any other brand is a long way from Colemans...bitter or not full flavored, or too hot...
Coleman's is just right.
Wish I hadn't planned on pasta for dinner, because Welsh Rarebit soulns wonderful....especially good with a plate of fresh sliced tomatoes....if only I had something other than green baseballs on my plants....
Linda C