Caramelized Onion Tomato Soup with Jarlsberg Croutons Recipe
The best homey fare has warmth, familiarity—and cheese. "This gooey crouton stack is where it all comes together," says chef Ashley Christensen, whose new cookbook, Poole's, is named for her North Carolina diner.
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.
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