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  • 4 tablespoons extra-virgin olive oil
  • 5 tablespoons unsalted butter, divided
  • 3 medium yellow onions, chopped (about 3½ cups)
  • 3 large garlic cloves, minced
  • ¼ cup all purpose flour
  • 6 cups chicken broth
  • 2 (28-ounce) cans whole peeled tomatoes
  • 2 tablespoons sugar
  • ½ teaspoon dried thyme
  • Salt
  • Freshly ground black pepper
  • subheading: FOR SERVING (OPTIONAL):
  • Fresh chopped basil
  • Croutons
  • Freshly grated Parmigiano-Reggiano
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