Set up a decent coal bed ready for cooking the onions.
Place the onions on the coals and turn them every 20 mins until tender and charred. This will take about 3 hours and the best onions are those that erupt with a spout of tasty steaming onion when they are ready, leave to cool for an hour.
Peel and slice the onions don't be afraid of a little charred skin, saute with the butter and sugar until caramelised, add the flour, doom bar, chopped garlic, Montreal steak seasoning and thyme.
Add the stock, tomato puree cook out for 1 hour until rich a delicious, season well.
Heat a wood fire oven to 300C.
Make a rarebit mixture by cooking out the flour and butter, whisk in the stout and cook out until smooth, add in the grated cheese, French’s mustard and Worcestershire sauce.
Slice the bread and lightly toast in the oven.
Spread over the rarebit mixture onto the toast.
Fill a medium serving pan with the hot soup and load up the cheesy bread. Make sure you have a good flame in the oven and finish the soup in the oven until the cheese is caramelised.
Sit for 5 minutes and smash it down with a cellar cool ale.
