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Ingredients

• 2 tablespoons  extra-virgin olive oil
• 1 tablespoons  unsalted butter
• 1 large   white onion, finely chopped
• 1 large   clove garlic, smashed and peeled
• 2 tablespoons  all-purpose flour
• 3 cups   lower-salt chicken broth
• 28 ounce can   whole peeled plum tomatoes, pureed (include the juice)
• 1-1/2 teaspoons  sugar
• 1 sprig   fresh thyme
•   Kosher salt and freshly ground black pepper
• 3 tablespoons  thinly sliced fresh basil, chives, or dill, or a mixture of all three (omit if using one of the garnishes below)

Description

In A Nonreactive 5- To 6-quart Dutch Oven, Heat The Oil And Butter Over Medium-low Heat Until The Butter Melts. Add The Onion And Garlic And Cook, Stirring Occasionally, Until Soft But Not Browned, About 8 Minutes. Add The Flour And Stir To Coat The Onion

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