Tomato And Onion Soup With Poached Eggs - cooking recipe

Ingredients

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

Preparation

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.
Simmer, uncovered, for 11/2 to 2 hours or until the flavors are blended.
Cool to room temperature, cover and refrigerate until about 1 hour before serving. (Marcelle let it sit in the refrigerator overnight.).
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.
Meanwhile, brown the bread slices on both sides in the remaining 5 tablespoons of butter in a large heavy skillet. Drain on paper towels.
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.