This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Welsh (French Welsh Rarebit)
This is a French version (as served in brasseries in northern France) of the traditional Welsh rarebit. It contains boiled ham as well as the usual toasted bread and Cheddar cheese melted in beer.
110 K 4.4/5 (8 reviews)
35 min.
Easy
4.75 €
2 people
6 IngredientsLast modified on: February 2nd 2014
300 g cheese
2 slices ham
1 teaspoon 
300 ml beer
2 slices 
Times for this recipe
Preparation: 9 min.
Cooking: 25 min.
All in all: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Preheat the oven to 390°F (200°C).
Grate the cheese, preferably cheddar.
Grate the cheese, preferably cheddar.
Stage 2 - ⌛ 4 min.
Fry 2 slices ham, cut in half, in 1 teaspoon olive oil in a frying pan over medium heat. Allow it to colour slightly on both sides.
Stage 3 - ⌛ 5 min.
Using the same pan, without cleaning it, pour in 300 ml beer and bring to the boil.
Stage 4 - ⌛ 1 min.
Turn down the heat and add the cheese.
Stage 5 - ⌛ 5 min.
Stir gently but constantly until the cheese melts and mixes with the beer. Pepper.
Stage 6 - ⌛ 2 min.
Take a small oven-proof dish and place 1/2 a slice of ham in the bottom, then a slice of toasted bread on top...
Stage 7 - ⌛ 1 min.
...then the other half of the ham.
Stage 8 - ⌛ 10 min.
Pour the melted cheese over and bake (or put under the grill) to brown the top lightly.
Serve piping hot.
Serve piping hot.
Remarks
It is important to use Cheddar cheese, the orange variety keeps the right mood. Use whatever beer you prefer. I like to use a Belgian white beer.
You can also serve Welsh rabbit with a fried egg sat on top (sometimes known as a buck rabbit).
You can also serve Welsh rabbit with a fried egg sat on top (sometimes known as a buck rabbit).
Keeping: Should be eaten right away.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 230 RDI=90 % | 1,210 RDI=110 % | 120 RDI=20 % | 1,730 RDI=90 % | 7,250 RDI: 90 % |
| Per 100 g | 30 RDI=10 % | 150 RDI=10 % | 20 RDI=2 % | 220 RDI=10 % | 900 RDI: 10 % |
| Per person | 120 RDI=40 % | 600 RDI=60 % | 60 RDI=9 % | 870 RDI=40 % | 3,630 RDI: 40 % |
How much will it cost?
- For 2 people : 4.75 €
- Per person : 2.40 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Beer
Like these other recipes: Endive and beer soup, Carbonnade, Ch'ti mussel tarts, Gratin du Nord, ... See them all 4
Cheese
Like these other recipes: Vegetable tian, Pork Chops with Rosemary, Grilled cheese, Crispy potato galette with leeks, Croque-monsieur complet, ... See them all 30
Bread
You can get more informations, or check-out other recipes which use it, for example: Endive and cheese salad with croutons, Croque-monsieur gourmand, bread-crust quiche, Mediterranean toast, Eggs meurette, ... See them all 76
Ham
Like these other recipes: Ham pasta bake, French toast "cordon bleu", Grilled ham and bechamel sandwiches, Ham and endives au gratin, Auvergnat tartines, ... See them all 30
Other recipes you may also like
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty. October 3rd 2010894 K3.8 6 min.
Nonettes
Nonettes are small, jam-filled cakes from a bygone age. They originated in Dijon, where they were made by nuns (hence the name, which means "little nun" in French). The traditional version is closer to the French "pain d'épices", but this recipe has a more of a citrus flavour, made with marmalade. June 2nd 2015106 K4.4 1 hour 50 min.
Spinach on toast with bechamel
A slice of buttered toast, layers of spinach and sliced hard-boiled egg, topped with bechamel sauce and grated cheese, then browned in the oven. February 11th 201578 K4.3 35 min.
Steamed leeks with morel sabayon
For this very simple recipe, steamed leeks (cooked in 2 stages) are served with a sabayon made with mushroom "jus", preferably from morels. The sabayon is the major taste element in this dish, and adds a delicious woodland-mushroom flavour. June 11th 201755 K4.1 40 min.
Bistro sandwich
The filling for this indulgent baguette sandwich is made with hard-boiled eggs and cold meat in a rémoulade dressing. June 21th 202060 K 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.