Onion Soup with Tomato & a Poached Egg

Page 159

| Course Type: Soups and Stews

(3 reviews)

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Recipe Review

I was enticed to try this from SoutherCooker's review. Alas, my rendition was nothing to write home, errr, to cookbooker about.

I was unable to locate duck fat, so had to use olive oil, I didn't have the optional salty confit gelée so had to skip that, and I didn't have salt-cured salt cod (also optional). But I did make a fresh batch of Zuni chicken stock just for this soup.

To me, the soup tasted pretty bland. I added more salt and more pepper, but that wasn't enough to rescue this. My advice would be to add at least one of the optional ingredients.

I raised my rating to 4 because my husband loved this dish. Maybe sitting on the back burner for an additional hour helped meld the flavors.

On the plus side - it was easy to make, and I was surprised at how much I liked the egg!

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