This is my updated rendition of that old classic, breaded Camembert with redcurrant jelly: you still have delicious, melting cheese, and the sweetness comes from the slowly cooked, jammy red onions. Ingredients RED ONION COMPOTE 1 ounce butter 2 large red onions peeled and thinly sliced 1 tablespoon thyme leaves 1 tablespoon balsamic vinegar 1 tablespoon redcurrant jelly GOAT'S CHEESE RAREBIT 1/4 ounce butter 2 teaspoons plain flour 5 1/2 ounces hard goat's cheese such as Tomme de Chèvre, cubed 3 tablespoons whole milk 1 loaf walnut ciabatta sliced in half and split into 8 pieces, or 8 slices walnut brea

Instructions
For the compote, melt the butter in a saucepan and add the onions and thyme. Stir over a high heat for 3-4 minutes so that they start to soften.

Cover with a lid and turn the heat right down; cook for about 15 minutes. Uncover, turn the heat up and add the vinegar and redcurrant jelly. Stir for 1-2 minutes until jammy, then set aside.

For the rarebit, place the butter and flour in a saucepan and cook over a low heat for 1 minute. Add the milk and stir until it's boiling. Stir in the cheese until melted. Grill the bread for 2-3 minutes until golden. Pour the sauce on top and grill for a further 1-2 minutes. Serve with a blob of red onion compote.

Recipe by Tonia George.

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Yields: 4 Servings
     Waitrose Food Illustrated

notes:  The rich flavours and sweetness here call for a deep but unflappable red that will take it all in its stride: LA Cetto Petite Sirah 2002, Baja California, Mexico.

Cuisine:   English

Main Ingredient:   Cheese