By Fresh Solutions WC
A warm, soulful mix of caramelised onions, savoury stock, and local flair — ideal for winter menus or homestyle hospitality dishes.
1. In a large pot, melt butter with olive oil over medium heat. Add sliced onions and stir to coat. Add sugar and cook for 30–40 minutes, stirring occasionally, until onions are deep golden and soft. Be patient — this step builds the base flavour.
Ingredients
Instructions
2. Stir in garlic, Cape Malay curry powder, thyme, and bay leaf. Cook for 1–2 minutes until fragrant. Deglaze the pot with white wine if using, scraping up any sticky bits.
3. Pour in the stock, add Worcestershire sauce, and season with salt and pepper. Bring to a boil, then reduce heat and let it simmer uncovered for 20–25 minutes.
4. While the soup simmers, toast your bread until golden and crispy. If using biltong, warm slightly in a pan for extra aroma.
5. Ladle the soup into bowls, top with toasted bread, a handful of grated cheese, and a sprinkle of biltong.
6. Optional: Flash under the grill to melt the cheese or serve rustic-style with toppings piled high.