Tomato And Onion Soup With Poached Eggs

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 4 yellow onions, coarsely chopped
• 5 tablespoons olive oil
• 8 tomatoes, peeled, cored, seeded and chopped
• 4 garlic cloves, minced
• 5 cups beef broth
• 1/2 cup butter
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• cayenne, pinch
• 1 teaspoon sugar
• 6 eggs
• 12 pieces italian bread, cut in 1/2-inch-thick slices
• parsley, minced flat-leaf for garnish

Recipe

• 1 stir-fry the onions in the oil in a heavy, large pot or dutch oven over medium heat until soft and lightly browned. add the tomatoes and garlic; cover and simmer for 1 hour. remove the cover and simmer for 30 minutes, stirring occasionally, until thick like paste. add the broth, 3 tablespoons of the butter, the salt, peppers and sugar.
• 2 simmer, uncovered, for 1½ to 2 hours or until the flavors are blended.
• 3 cool to room temperature, cover and refrigerate until about 1 hour before serving. (marcelle let it sit in the refrigerator overnight.).
• 4 bring the soup slowly to a simmer. carefully break the eggs into the soup, spacing them evenly. cover, and simmer slowly for 15 minutes, just long enough to poach the eggs.
• 5 meanwhile, brown the bread slices on both sides in the remaining 5 tablespoons of butter in a large heavy skillet. drain on paper towels.
• 6 ladle the soup into large, shallow soup bowls, including an egg with each portion. garnish each bowl with two pieces of bread and a sprinkling of parsley.