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Fair Cape Dairies

4 days ago

We’re introducing our brand-new Fair Cape cheese range 🧀 now available in Cheddar and Gouda! Whether you're melting it into a sauce, layering it on a toastie or enjoying it straight off the board, Fair Cape Cheese brings the same quality and freshness you know and love in a whole new form 😍 Which one are your trying first? Tell us below! ... See MoreSee Less

Fair Cape Dairies

4 days ago

Winter called and French Onion Soup answered 🧅 The kind of recipe that fills your kitchen with the most incredible smell and your bowl with pure, melted comfort 🥰 Fair Cape Salted Butter is the secret to those perfectly caramelised onions – rich, golden and worth every minute of stirring. Save this one for a cold night in! ❄️
🧈 INGREDIENTS:
Soup:
60 g (4 Tbsp) Fair Cape Salted Butter
15 ml (1 Tbsp) olive oil
1 kg white or brown onions, thinly sliced into half-moons
Sea salt and freshly ground black pepper to taste
5 ml (1 tsp) granulated sugar
3 garlic cloves, minced
15 ml (1 Tbsp) plain flour
200 ml dry white wine
1 L (4 cups) good-quality beef stock
5 ml (1 tsp) fresh thyme leaves
1 bay leaf
Gruyère Croûtes:
8 thick baguette slices
15 ml (1 Tbsp) Fair Cape Salted Butter, softened
150 g Gruyère, coarsely grated
🥣 METHOD:
1. Place a large, heavy-based saucepan over medium heat. Add the Fair Cape Salted Butter and olive oil and heat until melted.
2. Add the onions, a generous pinch of salt and the sugar. Cook, stirring occasionally, for 40–45 minutes until deeply golden and caramelised. Reduce the heat if they begin to catch.
3. Add the garlic and cook for a further 2 minutes until fragrant.
4. Sprinkle the flour over and stir well, cooking for 2 minutes.
5. Pour in the white wine, scraping up any caramelised bits from the base of the pan.
6. Add the beef stock, thyme and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes. Remove the bay leaf and season generously.
7. Preheat the grill to high. Butter the baguette slices on both sides with Fair Cape Salted Butter and toast until golden.
8. Ladle the soup into oven-safe bowls. Top with two croûtes and a generous mound of Gruyère.
9. Grill for 3–5 minutes until the cheese is bubbling and golden. Serve immediately. ... See MoreSee Less