Tomato And Onion Soup With Poached Eggs

1. 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. 2

   Simmer, uncovered, for 11/2 to 2 hours or until the flavors are blended.

3. 3

   Cool to room temperature, cover and refrigerate until about 1 hour before serving. (Marcelle let it sit in the refrigerator overnight.).

4. 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. 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. 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.

* Per serving · 4 servings · Values may vary.