Pickled Onion and Rarebit Flatbreads

Pickled onion and rarebit flatbreads

  • makes 4
  • Easy

These simple pickled onion and rarebit flatbreads make for a quick and easy midweek meal



  • red onion 1 small, halved and thinly sliced
  • red wine vinegar 3 tbsp
  • caster sugar 2 tsp
  • ciabatta bread mix 250g
  • olive oil
  • rarebit mixture 4-6 tbsp
  • cubed pancetta 70g pack
  • thyme a few sprigs, leaves stripped


  • Step 1

    Put the onion in a bowl then pour over the vinegar, sugar, and a little salt and mix.

  • Step 2

    Heat the oven to 220C/fan 200C/gas 7. Make the bread mix following the pack instructions.

  • Step 3

    Divide into 4, roll out into thin ovals and put on a large, oiled baking sheet.

  • Step 4

    Spread a thin layer of the rarebit mixture over the surface of each oval, leaving a small border. Scatter over the pancetta and thyme leaves and season.

  • Step 5

    Bake in the top of the oven for 15-20 minutes, until the crust is crisp and golden. Drain the onions, then scatter with more thyme leaves over the top.

Nutritional Information

  • Kcals 320
  • Fat 15.5g
  • Saturates 6.5g
  • Carbs 32.7g
  • Sugars 4.3g
  • Fibre 1.6g
  • Protein 11.8g
  • Salt 1.49g