Courtesy Square Onion Corner Shop

INGREDIENTS

• 1 stick of butter

• 2 tablespoons olive oil

• 1/2 pound onions, quartered

• 1 tablespoon kosher salt

• 1 teaspoon black pepper

• 1 -1/4 tablespoon dried thyme

• 1 -1/4pound Roma tomatoes, chopped

• 6 ounces tomato paste

• 1 quart chicken stock, room temperature

• ⅛ cup flour

• 1/4 cup cold chicken stock

• 1/4 cup heavy cream

DIRECTIONS

1. Heat butter and oil in a large stock pot over medium heat.

2. Add onions, salt, thyme, and pepper, cooking until the onions are soft and translucent, about 15 minutes.

3. Add tomatoes, mix well and simmer for 30 minutes stirring often.

4. Add tomato paste and hot brother to soup bringing to a boil.

5. Place flour in a small bowl and mix with cold stock to form a smooth slurry. Add slurry to soup.

6. Mix well, again bringing soup to a boil before reducing heat and simmering for 15 minutes, stirring frequently.

7. Remove from heat. With a stick blender, puree the soup until smooth.

8. Add cream and puree thoroughly. Strain through a large hole strainer.