Enjoy a taste of Uniworld at home
| Created by Bea Tollman and the chefs of Uniworld 3 tbsp unsalted butter, cut into 3 pieces 6 large yellow onions, halved and cut top to bottom into 3cm slices
Table salt to taste
Ground black pepper to taste
1/2 cup white wine (recommended: Riesling, Pinot Blanc, Alsace Gewürztraminer)
2 cups water, plus extra for deglazing 4 cups chicken broth
2 cups beef broth
6 sprigs fresh thyme, tied with twine 1 bay leaf
1/2 cup Madeira 1 small baguette, cut into 2cm slices and toasted on both sides (optional: top the slices with garlic butter)
225g shredded Gruyère cheese
Sauté the onions with the butter until the onions are golden brown. Add salt and pepper, and then deglaze with the white wine, water and broth. Add the bay leaf and thyme and cook slowly for 45 minutes.
Pick out the thyme and bay leaf and adjust the seasoning to taste.
Add the Madeira and pour the soup into bowls. Place the baguette slices on top, sprinkle with the cheese and bake until the cheese melts.