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Caramelized Onion–Tomato Soup

by Ashley Christensen
Yield: Serves 6
Source: https://archive.jamesbeard.org/recipes/caramelized-onion-tomato-soup

Ingredients

You have 2 of 13
produce
  • ✓6 clovesgarlic(crushed)
  • ✓diced tomatoes
  • ○6 to 7 sprigstarragon(leaves intact)
  • ○2 poundsyellow onions(halved and thinly sliced)
dairy
  • ○1/2 cupJarlsberg(grated)
  • ○1 tablespoonunsalted butter
grain
  • ○1/2baguette(sliced into 1/4-inch-thick slices)
pantry staple
  • ○2 tablespoonsvegetable oil(neutral)
  • ✓1/2 cupolive oil
  • ○1 tablespoonwhole-grain mustard
  • ○1 tablespoonvegetable oil(neutral)
  • ○sea salt
other
  • ○1/4 cupwhite wine vinegar
  • ○4 cupsdry white wine

Instructions

  1. In a large Dutch oven, combine the olive oil and garlic. Place over medium heat and cook, stirring occasionally, until the garlic is toasted, about 2 minutes.
  2. Add the tomatoes and 2 teaspoons sea salt and increase the heat to bring to a boil. Reduce to a simmer. Cook for 45 minutes; the tomatoes and garlic will be falling apart and the flavors will be cohesive.
  3. Meanwhile, in a high-sided sauté pan, heat the vegetable oil over medium heat. Add the onions and 2 teaspoons salt. Turn the heat to high, stirring frequently.
  4. Once the pan is hot (about 1 minute), reduce the heat to medium and cover; cook, covered, for 20 minutes.
  5. When you remove the lid, lots of moisture will escape, and the onions will have begun to caramelize. Cook, stirring, until the onions are thick and deep brown. Transfer the onions to a bowl and return the pan to high heat.
  6. Add the wine, vinegar, and tarragon. Cook until the liquid has reduced down to become thick and syrupy.
  7. Add 6 cups water and bring to a boil, then remove from heat.
  8. Strain the tarragon infusion into the stewed tomato mixture, discarding the solids.
  9. Stir in the caramelized onions, mustard, and 2 teaspoons salt. Bring the soup to a boil, then reduce to a simmer and let simmer for 20 minutes.
  10. While the soup is simmering, make the croutons. Line a plate with paper towels.
  11. In a large skillet over high heat, heat the oil. When it shimmers, add the baguette slices in an even layer; when they begin to turn golden on the bottom side, add the butter, turn down the heat to medium, and stir to coat.
  12. Fry the bread for 3 to 4 minutes on one side, until it is a dark golden brown. Transfer to the paper towel-lined plate.
  13. Stack 3 croutons in the center of each of 6 oven-proof soup bowls, placing a small pinch of cheese between each layer.
  14. Ladle the soup around the stacks of bread to fill the bowls. Sprinkle a last pinch of cheese in the center of each bowl.
  15. Place the bowls under the broiler and cook for 2 to 3 minutes, until the cheese is melted and bubbling. Serve.

My notes

The soup is entirely vegetarian and has a rich and complex flavor with the heft of beef stock.