Elevate your toast with a lightning-fast Cheese Rarebit: Tangy, bubbly, and ready in minutes!
Skip the roux, ditch the fuss! This recipe unleashes the cheesy magic of a classic rarebit with just three pantry staples:
- Creamy, tangy, condensed cheddar soup delivers a rich, melty base.
- Flat beer adds a surprising twist, blending the beer’s malty depth seamlessly with the cheese. Don’t worry; the alcohol burns off, leaving only a subtle, toasty complexity.
- A dash of Lea & Perrins adds savory intrigue and depth, making every bite sing.
In under 10 minutes:
- Stir. Combine soup, beer, and Worcestershire in a saucepan.
- Simmer. Let it bubble gently until slightly thickened.
- Toast. Pile sourdough or crusty bread onto a baking sheet.
- Smother. Spoon the hot cheese sauce over your toasted canvas.
- Broil. Pop it under the broiler for a minute, watching for that golden, bubbly perfection.
Voila! A quick, elegant appetizer or a comforting late-night bite.
Bonus tips:
- Spice it up: Add a pinch of cayenne or smoked paprika for a touch of heat.
- Go gourmet: Sprinkle on chopped chives, crumbled bacon, or a dollop of Dijon mustard before broiling.
- Make it a meal: Serve alongside salad or roasted vegetables for a satisfying light dinner.
With this easy recipe, cheese rarebit becomes a weeknight wonder. So grab your flat beer, unleash your inner alchemist, and prepare for cheesy bliss!
Quick Cheese Rarebit
A vintage clipped recipe for Quick Cheese Rarebit made with condensed cheddar cheese soup, flat beer, and Lea & Perrins Worcestershire Sauce.
Print Recipe
Ingredients
- 2 cans condensed Cheddar cheese soup (11 ounce cans)
- 1/2 cup flat beer
- 2 tsp Lea and Perrins Worcestershire Sauce
Method
- In a saucepan blend soup, beer, and Lea & Perrins.
- Heat, stirring constantly.
- Serve over toast points and/or grilled ham.
Kitchen Helper 2
medium saucepan
Whisk
Serving platter
Notes
Serves 6.
