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Transform a popular autumn veggie into an elegant first course for Thanksgiving

By Wolfgang Puck, Tribune Content Agency on

2 tablespoons unsalted butter

1/4 cup (60 mL) extra-virgin olive oil, plus more for serving

1 large yellow onion, peeled, trimmed, and sliced

3 garlic cloves, peeled and chopped

Kosher salt

1 medium tomato, briefly dipped in boiling water to loosen the peel, cooled in ice water, and then peeled, seeded, and diced

 

1 1/2 teaspoons ground cumin

Pinch of sugar

Freshly ground white pepper

1 bay leaf

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(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
 

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