Stilton & Chutney Rarebit Bites

• 2 red onions, thinly sliced
• 4 tablespoons muscovado sugar
• 3 12 ounces balsamic vinegar
• 10 58 ounces Stilton cheese, crumbled
• 7 18 ounces parmesan cheese, grated
• 2 tablespoons creme fraiche
• 2 eggs, beaten
• 2 tablespoons coarse grain mustard
• hot sauce
• 6 slices sourdough bread or 6 slices german rye bread or 6 slices pumpernickel bread

1. Put the onions, sugar and vinegar into a large pan on low heat.
2. Cook for about 25 minutes, stirring now and then, unttil gloopy and sticky.
3. Cool.
4. Mix together the ceese, creme fraiche, eggs and mustard with some seasoning, then chill.
5. To serve, heat the grill, lightly toast the bread and cut each slice into chunks.
6. Put onto a baking sheet, spread a tsp pf chutney on each chunk, then pile on the rarebit mixture - as much as the little squares can hold.
7. Grill for 3-5 minutes until golden brown and bubbling; then serve.
8. Enjoy!

red onions, muscovado sugar, balsamic vinegar, cheese, parmesan cheese, creme fraiche, eggs, coarse grain mustard, hot sauce, bread

Taken from www.food.com/recipe/stilton-chutney-rarebit-bites-432204 (may not work)