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    Goat's Cheese Rarebit with Red Onion Compote

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    Goat's Cheese Rarebit with Red Onion Compote

    This is my updated rendition of that old classic, breaded Camembert with redcurrant jelly: you still have delicious, melting cheese, and the sweetness comes from the slowly cooked, jammy red onions

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • Goat's cheese rarebit
    • 2 tsp plain flour
    • 150g hard goat's cheese, such as Tomme de Chèvre, cubed
    • 3 tbsp whole milk
    • 1 walnut ciabatta, sliced in half and split into 8 pieces, or 8 slices walnut bread
    • Red onion compote
    • 25g butter
    • 25g butter
    • 2 large red onions, peeled and thinly sliced
    • 1 tbsp thyme leaves
    • 1 tbsp balsamic vinegar
    • 1 tbsp redcurrant jelly


    1. For the compote, melt the butter in a saucepan and add the onions and thyme. Stir over a high heat for 3–4 minutes so that they start to soften.
    2. Cover with a lid and turn the heat right down; cook for about 15 minutes. Uncover, turn the heat up and add the vinegar and redcurrant jelly. Stir for 1–2 minutes until jammy, then set aside.
    3. For the rarebit, place the butter and flour in a saucepan and cook over a low heat for 1 minute. Add the milk and stir until it's boiling. Stir in the cheese until melted. Grill the bread for 2–3 minutes until golden. Pour the sauce on top and grill for a further 1–2 minutes. Serve with a blob of red onion compote.

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