1 1/2 c. chopped onion
1/2 c. butter
1 qt. canned tomatoes (or a lg. can of Italian plum tomatoes)
1/2 c. dry white wine (or Vermouth)
1 tbsp. sugar
1 tsp. dried tarragon
Salt
Light sour cream

1. In a large saucepan set over medium heat, saute onion in the butter until it starts to turn golden, stirring constantly for even color. Add tomatoes, juice and all and mash down with a potato masher.

2. Add the wine, sugar, tarragon and salt. Cover, turn down the heat and simmer the soup for 45 minutes. Turn the heat off. Prepare the rest of the dinner.

3. Puree the soup in a blender and push through a sieve. Heat, tasting for salt. Serve soup with a dollop of cold sour cream on each bowl and chopped chives or parsley sprinkled on top.