Welsh Rarebit

I love this recipe because it reminds me of my Dad's Sunday brunches. He made it from a can, though!

1. 1

   This is a recipe for the way it was made 200+ years ago. It is a thin sauce poured over toast. I recommend a toast made from sourdough, as that will be more authentic than modern bread types.
   
   Rub the garlic clove on the saucepan you'll be cooking in. Saute the onion in the butter. When softened, add the flour and cook until the resulting roux is light brown. Add the mustard (you can substitute prepared mustard and/or wholeseed prepared mustard) and stir in. Add the beer and bring on a low heat to just below the boiling point. Cook a further 1 minute, not allowing it to go to a rolling boil. Add the cheese to the sauce.
   
   Pour 1/2 cup over freshly made hot toast. Makes 2 servings.