An Onion Rabbit

• small to medium onions 2
• butter 3 tablespoons (35g)
• Cheddar 5 ounces (150g)
• all-purpose flour 1 heaping tablespoon
• dark beer 1/2 cup (125ml)
• milk 1/3 cup (75ml)
• English mustard 1 to 2 teaspoons
• thick slices of brown bread 2

1. Peel the onions and cut them into rings or thin segments.
2. Cook them slowly in the butter over low to medium heat for fifteen minutes or so, until they are softly sweet and pale gold.
3. While the onions are softening, grate the cheese.
4. Stir the flour into the onions with a wooden spoon, letting the mixture cook gently for a few moments, then slowly stir in the beer, followed by the milk.
5. You should have a thick sauce.
6. Stir in the mustard and a grinding of black pepper, then introduce the grated cheese.
7. Preheat the broiler.
8. Toast the bread lightly on both sides on a baking sheet.
9. Spoon over the rabbit mixture and leave under the broiler for a few minutes, until the crust is scorched here and there.

onions, butter, flour, dark beer, milk, brown bread

Taken from www.epicurious.com/recipes/food/views/an-onion-rabbit-381598 (may not work)