Caramelized Onion–Tomato Soup

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

subheading: Soup:

½ cup olive oil

6 cloves garlic, crushed

Two 28-ounce cans diced tomatoes

Sea salt

2 tablespoons neutral vegetable oil

2 pounds yellow onions, halved and thinly sliced (about 6 cups)

4 cups dry white wine

¼ cup white wine vinegar

6 to 7 whole sprigs tarragon, leaves intact

1 tablespoon whole-grain mustard

subheading: Croutons:

1 tablespoon neutral vegetable oil

½ baguette, sliced into ¼-inch-thick slices

1 tablespoon unsalted butter

½ cup grated Jarlsberg (any nutty, melty cheese, such as Gruyère, would work well here)

Directions at jamesbeard.org

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