Rarebit toasties with sticky Marmite onions

Rarebit toasties with sticky Marmite onions

Serve these rarebit toasties with sticky Marmite onions and eggs for the ultimate comfort food. Add some crispy bacon to the mix for a great bacon sarnie too.


Prep: 15 mins Cook: 35 mins Plus cooling

Serves 2

  • fat 40g
  • saturates 21g
  • carbs 123g
  • sugars 28g
  • fibre 7g
  • protein 39g
  • salt 4.4g


  • 2 tbsp plain flour
  • 2 tbsp butter Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • 250ml milk Milk mill-kOne of the most widely used ingredients, milk is often referred to as a complete food. While cow…
  • 50ml ale or stout
  • 80g extra mature cheddar
  • 1½ tsp English mustard
  • 1 tsp Worcestershire sauce, plus extra to serve
  • pinch cayenne pepper
  • 1 tbsp vegetable or rapeseed oil, plus extra for the eggs if using Rapeseed oilIf you want a light alternative to other cooking oils, rapeseed is a great choice and has…
  • 2 onions, halved and thinly sliced Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
  • 1 tbsp light brown soft sugar
  • 1 tbsp Marmite
  • 4 chunky slices sourdough bread
  • 2 eggs (optional) Egg eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


Put the flour, butter, milk, beer, cheese and mustard into a pan, set over a medium heat and stir with a whisk until thickened and smooth. Add the Worcestershire sauce and cayenne. Cover the surface with a piece of baking parchment or cling film to prevent a skin forming and set aside to cool. You can make the rarebit sauce up to three days before using (store in the fridge).

Heat the oil in a frying pan. Cook the onions in the pan for 15-20 mins until caramelised. Add the sugar and Marmite to the onions and cook for another 2-3 mins until sticky, adding a splash of water if it looks dry.

Toast the slices of bread lightly and heat the grill. If you’re serving with an egg, heat a frying pan with a drizzle of oil. Spread 2 slices of toast with the onions and top with half the rarebit mixture. Cover the remaining 2 slices of bread with the rest of the rarebit mixture. Place under the grill until bubbling (about 2-3 mins), then sandwich the slices together with the cheesy onions in the middle. While they’re cooking, fry the eggs to your liking. Top the sandwiches with a few shakes of Worcestershire sauce, a grinding of pepper and the eggs.

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