Preheat the oven at 350 °F (180 °C).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.The welsh : In the meantime, in a pot over low heat, melt the cheddar mixed with the first quantity of bear and mustard to obtain a smooth paste. Season with salt and pepper. Reserve.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.Cook in the oven for 10 minutes.

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for the caramelized onion 2 tablespoon (30 ml) olive oil 2 onions, thinly sliced 2 teaspoon (10 ml) sugar 2 cups (500 ml) sharp cheddar grated 1 1/4 cup (310 ml) brown beer 4 teaspoon (20 ml) maple-cider mustard salt & pepper 4 slices of Boulange des Campagnard rye bread 4 ham slices