1. Put the onions, sugar and vinegar into a large pan on low heat. 2. Cook for about 25 minutes, stirring now and then, unttil gloopy and sticky. 3. Cool. 4. Mix together the ceese, creme fraiche, eggs and mustard with some seasoning, then chill. 5. To serve, heat the grill, lightly toast the bread and cut each slice into chunks. 6. Put onto a baking sheet, spread a tsp pf chutney on each chunk, then pile on the rarebit mixture - as much as the little squares can hold. 7. Grill for 3-5 minutes until golden brown and bubbling; then serve. 8. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
