Quebec-style Welsh


  • Caramelized Onions
  • 2 tbsp. (30 ml) olive oil
  • 2 onions, thinly sliced
  • 2 tsp. (10 ml) sugar
  • The Welsh
  • 2 cups (500 ml) sharp cheddar, grated
  • 4 tbsp (60 ml) + 1 cup (250 ml) brown beer
  • 4 tsp. (20 ml) maple‑cider mustard
  • Salt and pepper
  • 4 slices Bon Matin La mie de l'artisanMC Rye bread
  • 4 ham slices


  1. Preheat the oven at 350 °F (180 °C).
  2. Caramelized Onions ‑ In a pot over medium heat, sauté the onions in oil for 5 minutes. Add the sugar. Cook while stirring occasionally for 15 minutes, or until soft. Reserve.
  3. The Welsh ‑ In the meantime, in a pot over low heat, melt the cheddar mixed with the finest quantity of beer and mustard to obtain a smooth paste. Season with salt and pepper. Reserve.
  4. Soak the bread slices in 250 ml of beer and place the slices in deep plates that go in the oven. On each slice of bread, place a ham slice, a spoonful of caramelized onions, and then cover with the creamy cheddar.
  5. Cook in the oven for 10 minutes.
  6. Tip: For those of you who want to take it one step further, you can add a fried egg at the very end on your welsh!