This California-style rarebit is a sophisticated twist on the classic Welsh rarebit. The dish features a rich, velvety sauce made from Monterey Jack cheese, dry white wine, and fresh green onions, creating a perfect balance of savory depth and bright, pungent notes. The addition of tarragon and a hint of nutmeg adds an aromatic complexity that elevates the simple ingredients. Served over thick slices of toasted sourdough or pumpernickel, the warm, gooey sauce contrasts beautifully with the crisp, sturdy bread. It is an ideal quick dinner or hearty snack for chilly evenings, requiring minimal effort but delivering maximum comfort. The slight acidity of the wine cuts through the richness of the cheese and butter, ensuring every bite feels light yet satisfying.
California Green Onion Rarebit
Description
This California-style rarebit is a sophisticated twist on the classic Welsh rarebit. The dish features a rich, velvety sauce made from Monterey Jack cheese, dry white wine, and fresh green onions, creating a perfect balance of savory depth and bright, pungent notes. The addition of tarragon and a hint of nutmeg adds an aromatic complexity that elevates the simple ingredients. Served over thick slices of toasted sourdough or pumpernickel, the warm, gooey sauce contrasts beautifully with the crisp, sturdy bread. It is an ideal quick dinner or hearty snack for chilly evenings, requiring minimal effort but delivering maximum comfort. The slight acidity of the wine cuts through the richness of the cheese and butter, ensuring every bite feels light yet satisfying.Ingredients
Directions
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Toast the 4 thick slices of sourdough or pumpernickel bread until golden brown and set aside.
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Melt 3 tablespoons of butter in a medium saucepan over low heat.
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Stir in 3 tablespoons of flour and cook for 2 minutes, stirring constantly to form a roux.
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Gradually pour in 1 1/3 cups of dry white wine while whisking constantly to prevent lumps.
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Cook over medium heat, stirring frequently, until the sauce thickens and bubbles, about 5 minutes.
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Stir in 1/2 teaspoon of crushed tarragon, 8 minced green onions, and 1 cup of shredded Monterey Jack cheese.
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Continue cooking over low heat, stirring constantly, until the cheese is completely melted and the sauce is smooth.
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Arrange the toasted bread on plates and spoon the hot cheese sauce generously over each slice.
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Sprinkle with a pinch of nutmeg and garnish with trimmed green onion tops if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 80.7kcal
- % Daily Value *
- Total Fat 9.1g14%
- Saturated Fat 5.7g29%
- Cholesterol 24.2mg9%
- Sodium 72.3mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
