Croutons Welsh

The original name of the dish Welsh Rabbit - "Welsh rabbit" - a quirk of the local dialect. These croutons with cheese sauce are an absolute hit.

Ingredients

• 4 slices of toast or brioche bread
• 2 large ripe tomatoes
• 20 g butter
• 8 thin slices of uncooked smoked bacon
• a few green onion feathers
• salt
• 4 red onions
• 1 chili pepper
• 1 bay leaf
• 50 ml balsamic vinegar
• 100 g cane sugar
• a pinch of ground cinnamon
• 1 tbsp. l. ghee
• 2 tbsp. l. vegetable oil
• 30 g butter
• 30-35 g flour
• 600 ml light beer
• 100 g of hard, aged cheese
• a few drops each of Worcester sauce and tabasco

Directions

1. For onion jam, chop the onion into thin half rings. Peel and finely chop the chili pepper.
2. Heat ghee and vegetable oil in a thick-walled saucepan or saucepan, add onion. Cook, stirring occasionally, for 7 minutes. over medium heat. Then reduce heat, cover and continue cooking for another 20 minutes, stirring occasionally. Add sugar, cinnamon, bay leaf, chili, balsamic vinegar, pour in 50 ml of water and cook the onion, uncovered, over the lowest heat, about 1 hour. The liquid should thicken and boil, and the onion should become caramelized and very soft. Remove the onion jam from the heat, set aside about 100 g (this is how much you need for 4 croutons), put the rest of the jam hot in jars and use in the future.
3. For the sauce, melt the butter in a heavy-bottomed saucepan over medium heat, add flour and, stirring occasionally, fry until golden brown and nutty, 2-3 minutes. Add half the beer and whisk the sauce vigorously. Then pour in the rest of the beer and let the sauce simmer to a sauce-like consistency, about 5 minutes. Finally add the grated cheese, stir to melt, season with salt, Worcestershire sauce and tabasco. Remove from heat and cool.
4. Fry the bread in butter on both sides until golden brown. Fry the bacon in a dry skillet until golden brown.
5. Gather the toast: put a layer of onion jam on top of the bread, two slices of fried bacon and a couple of circles of tomato on top. Spoon the Welsh sauce on top of the croutons and place the croutons in an oven preheated to 180 ° C or under the grill for 10 minutes, so that they have time to cover with a golden crust. Sprinkle with chopped green onions and serve.