Photo: Linda Xiao
Serves 6
Ingredients
Soup
Ingredients
Soup
- ½ cup olive oil
- 6 garlic cloves, crushed
- 2 (28-ounce) cans diced organic tomatoes
- 2 Tbsp. sea salt, divided
- 2 Tbsp. vegetable oil
- 2 pounds yellow onions (8 to 10 medium), halved and thinly sliced (about 6 cups)
- 4 cups dry white wine, such as Chablis
- ¼ cup white wine vinegar
- 6 or 7 tarragon sprigs
- 1 Tbsp. whole grain mustard
- 1 Tbsp. vegetable oil
- ½ small baguette, sliced into ¼"-thick slices
- 1 Tbsp. unsalted butter
- ½ cup grated Jarlsberg (or any other nutty, melty cheese, such as Gruyère)
Croutons
Directions
Active time: 45 minutes
Total time: 2 hours
In a large Dutch oven, add olive oil and garlic. Cook over medium heat, stirring occasionally, until garlic is toasted, about 2 minutes. Add tomatoes and 2 tsp. salt and bring to a boil. Reduce to a simmer and cook until tomatoes fall apart, 45 minutes.
Meanwhile, in a deep sauté pan, heat vegetable oil over medium heat. Add onions and 2 tsp. salt. Increase heat to high, stirring frequently. After 1 minute, reduce heat to medium and cook, covered, for 20 minutes. Remove cover and cook, stirring, until onions are deep brown, 2 to 3 minutes. Transfer caramelized onions to a bowl and set aside; return pan to high heat.
Add wine, vinegar, and tarragon to pan. Cook until liquid is thick and syrupy, about 45 minutes. Add 6 cups water and bring to a boil, then remove from heat.
Strain tarragon infusion into stewed tomato mixture and discard solids. Stir in reserved onions, mustard, and 2 tsp. salt. Bring to a boil, then reduce to a simmer and cook 20 minutes.
Meanwhile, make croutons: In a large skillet over high heat, heat oil. When it shimmers, add baguette slices in an even layer; when they begin to turn golden on the bottom, add butter, reduce heat to medium, and swirl to coat. Fry until dark golden brown on one side, 3 to 4 minutes. Transfer to a paper towel–lined plate.
Preheat broiler. In each of 6 ovenproof soup bowls, stack 3 croutons, placing a pinch of cheese between each layer. Ladle soup around crouton stacks to fill bowls. Sprinkle a last pinch of cheese in the center of each bowl. Place bowls under broiler and cook until cheese is melted and bubbling, 2 to 3 minutes. Serve immediately.
From the October 2016 issue of O, The Oprah Magazine
