California green onion rarebit

Yield: 4 servings

Measure Ingredient
3 tablespoons Butter
4 \N Thick slices of sourdough
\N \N OR pumpernickel bread,
\N \N Toasted
3 tablespoons Flour
1⅓ cup Dry white wine
½ teaspoon Crushed tarragon
\N \N Nutmeg
8 mediums Green onions with tops,
\N \N Minced
1 cup Monterey Jack cheese
4 \N Green onions with tops,
\N \N Trimmed (opt. garnish)

Melt butter in medium saucepan over low heat.Stir in flour and cook for 2 minutes.Gradually,pour in the wine,whisking constantly. Cook over medium heat until thickened,about 5 minutes. Stir in tarragon,8 chopped green onions and the cheese.Cook over low heat,stirring constantly until cheese is melted. To serve,arrange toast on plates,spoon sauce over toast.Sprinkle with nutmeg and garnish with additional green onions,if desired. Makes 4 servings.

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