Serves 6


    • 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)


      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.


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