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Home » Main Courses » Welsh Rarebit Recipe: Cheese Concoction

Welsh Rarebit Recipe: Cheese Concoction

Jan 4, 2018 · by Valentina · 17 Comments

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Reminiscent of fondue, this is a take on a Welsh Rarebit recipe, a British dish consisting of a savory sauce made mostly of melted cheddar cheese, served hot over toast.toast with tomato slices and melted cheese mixture on top, on white plate with blue flowers, with text "my Grandmother's Cheese Concoction"

I grew up eating this dish, which my Grandmother called "Cheese Concoction." For years she’d serve it when we’d come for dinner. Then my mom started making it, and I had it for many more years. My whole family loved it.

My dad comes to dinner every Thursday now, and last week I surprised him with this dish. I wanted to introduce it to my husband and boys, and my dad and I hadn’t had it in at least fifteen years, I bet.

I’m so fortunate to have a collection of my Grandmother’s recipes. Both because they are all really wonderful, and because they hold a special place in my heart. Some came from her friends, and some from family, and all were written in her pretty handwriting. Next to each recipe, she noted who it came from. This one came from Aunt Lilly.

lined paper with a handwriten recipein cursive

What is Welsh Rarebit?

I can only assume that this Cheese Concoction was Aunt Lilly’s take on a Welsh Rarebit recipe, a British dish. Not necessarily because of the ingredients, but more because of the preparation.

A typical Welsh Rarebit recipe, in addition to a large amount of sharp cheddar cheese, might include beer, Worcestershire sauce, cayenne, mustard, paprika, sometimes an egg on top, and it's always served on toast. (Here's some history on Welsh Rarebit.)

Other than the cheddar cheese, cayenne, egg and toast, Aunt Lilly’s version was quite different.

What puts this Welsh Rarebit recipe over the top?

My dad would say it's a beautiful, large tomato slice that's placed on top of the toast and beneath the cheese mixture.

He says what made it so delicious when my Grandmother made it, was that the tomato was cold, and the cheese mixture was piping hot. It was this contrast in temperatures, that he said put it over the top.

large beige ceramic pot with handles is filled with a melted cheese mixture with chives on top

Whenever I recreate one of my Grandmother’s recipes, I try not to deviate too much from her words. Partly to honor how she’d follow a recipe to a T, and partly because her food was also so fabulous, why would I?

That said, since my older son is gluten-free, I left out one of the ingredients — “torn pieces of white bread with crusts removed.” And of course I served my son’s on gluten-free bread, unlike the white or wheat she used.

Variations

  • Instead of hard boiling the eggs, add a sunny side up egg on top of each serving.
  • Add fresh herbs to the mix — maybe thyme, oregano, rosemary.
  • Slice and caramelize the onion.
  • Add avocado slices on top.
  • Try other olive varieties.

I really hope you love this as much and my dad and I, and now my whole family does! Whether you want to call it a Welsh Rarebit recipe or Cheese Concoction, and however you decide to serve it, enjoy!

Do you remember when I shared my Grandmother's Stuffed Cabbage with Tomato Caramelized Onion Sauce?  It's one of my all time favorites.

Welsh Rarebit on toast on a blue and white floral plate

Welsh Rarebit Recipe

Valentina K. Wein
Reminiscent of fondue, this recipe is a take on a Welsh Rarebit, a British dish consisting of a savory sauce made mostly of melted cheddar cheese, served hot over toast.
5 from 4 votes
Print
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine British
Servings 8
Calories 526 kcal

Ingredients
  

  • 2 pounds sharp cheddar cheese, grated
  • 3 cups tomato soup
  • 1 (approximtely ¾-pound) yellow onion, grated
  • 1 cup jarred, diced pimientos drained
  • 1 cup black olives, drained, roughly chopped
  • 4 large hard boiled eggs, roughly chopped
  • 8 slices bread, wheat, white, sourdough, gluten-free, your choice
  • 1 to 2 beefsteak tomatoes, cut into 8 (approximately ¼-inch) slices
  • pinch or more cayenne pepper depending on the amount of heat you want

Instructions
 

  • Preheat the oven to 350 degrees F, and adjust a rack to the center.
  • In a large ovenproof pot (at least 3 quart), combine the cheese, tomato soup, onions, pimientos, and olives. Mix well.
  • Once the oven is preheated to 350 degrees F, cover the pot and bake for 45 minutes.
  • To serve, ladle the cheese concoction over a tomato slice on toast.

NUTRITION

Calories: 526kcal
Keywords comfort food recipes for fall and winter
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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Reader Interactions

Comments

  1. David

    January 04, 2018 at 12:11 pm

    Such a wonderful comfort dish. My mom used to make this for supper in the winter when I was growing up. I will need to try this soon - every once in a while, I need a dose of "mom!"

    Reply
    • valentina

      January 04, 2018 at 12:57 pm

      Me too! Like every day! xo

      Reply
      • David

        January 06, 2018 at 12:51 pm

        I can only imagine, Valentina. My mother has been gone for 30 years now and still not a day goes by when I don’t have a chat with her... she is always in the kitchen with me. ?❤️

        Reply
        • valentina

          January 08, 2018 at 8:46 am

          xoxo

          Reply
  2. Deb|EastofEdenCooking

    January 05, 2018 at 9:32 am

    What a scrumptious post! From the tasty family story to the lush, cheesy recipe, a wonderful post to begin the new year.

    Reply
    • valentina

      January 08, 2018 at 8:48 am

      Thank you Deb! I'm clearly not starting year off with light dishes. 😉

      Reply
  3. Juli Meyers

    January 06, 2018 at 8:00 pm

    I love old family recipes! I had a hand written recipe from my grandma that I want to have framed and have in my kitchen because it's that important to me.

    Reply
    • valentina

      January 08, 2018 at 8:46 am

      Hi Juli, I love the idea of framing an old family recipe. You've inspired me!

      Reply
  4. Ginny

    January 06, 2018 at 9:44 pm

    5 stars
    What an unusual recipe. I can see how delicious it must be and what a lovely lunch too.

    Reply
    • valentina

      January 08, 2018 at 8:46 am

      Thank you, Ginny! 🙂

      Reply
  5. Bintu | Recipes From A Pantry

    January 07, 2018 at 2:53 am

    5 stars
    This sounds very tasty. I love a welsh rarebit and your grandmother's spin (especially with the tomato) sounds delicious! It is lovely that you are cooking and passing down recipes that have been passed down to you.

    Reply
    • valentina

      January 08, 2018 at 8:45 am

      Thank you so much. I do love a spin on the classics. 🙂

      Reply
  6. Laura

    January 07, 2018 at 5:25 am

    5 stars
    Your Aunt Lilly was a genius, this recipe looks delicious and lucky you, your grandma kept the recipe.

    Reply
    • valentina

      January 08, 2018 at 8:44 am

      Thanks so much, Laura! Yes, I feel fortunate to have old family recipes. 🙂

      Reply
  7. Brandi

    January 07, 2018 at 6:23 am

    5 stars
    This looks and sounds amazing. I have never had this, but would love to try it out!

    Reply
    • valentina

      January 08, 2018 at 8:44 am

      I hope you give it a go! Thanks!

      Reply
  8. sippitysup

    January 09, 2018 at 9:16 am

    What a (heart) warming sight on a rainy LA morning. GREG

    Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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