2011 has been the year of the poached egg for me. It started simply this spring, for breakfast with avocado, and then made its way into couscous this summer. Now I have runny eggs in my soup and life is just perfect!
When I was getting over my cold from last week, I was craving soup of all kinds. This recipe from Food & Wine really called out to me – it’s basically like a quick version of an onion soup, with an extra-special addition of a poached egg. Onions, garlic, and eggs are all incredibly nutritious, and I think this was the best way to kick my cold for good.
Spicy Onion-Garlic Soup with Poached Eggs
from Food & Wine
I used a yummy cracked-wheat sourdough for the croutons (and left the crust on), and they were just lovely. Also, I used a regular onion because it’s what I had, and it turned out great! Poaching the egg in this particular soup was super easy – there were so many onions, they just held the egg where it was supposed to be and let it cook away.
3 tablespoons extra-virgin olive oil
3 large garlic cloves, minced
1 medium sweet onion, cut into 1/8-inch dice
1/2 teaspoon sweet paprika
6 cups chicken stock or low-sodium broth
1/4 teaspoon cayenne pepper or to taste
4 ounces sourdough bread, crusts removed and cut into 3/4-inch cubes (2 cups)
4 large eggs
2 tablespoons chopped parsley
- Preheat the oven to 350°. In a medium saucepan, heat 1 tablespoon of the olive oil. Add two-thirds of the minced garlic and cook over high heat until fragrant, about 30 seconds. Reduce the heat to moderate and cook, stirring, until golden brown, about 1 minute. Add the onion and paprika and cook, stirring, until the onion is translucent, about 5 minutes. Add the chicken stock and bring to a boil over high heat. Reduce the heat to moderate and simmer the soup until reduced to 2 1/2 cups, about 30 minutes. Add the cayenne pepper and season with salt.
- Meanwhile, spread the bread cubes on a large rimmed baking sheet and toss with the remaining 2 tablespoons of olive oil and minced garlic. Season the cubes with salt and bake for about 12 minutes, or until golden brown and crisp.
- Crack the eggs into 4 small bowls. Bring the soup to a simmer over moderately low heat. Slide the eggs into the soup and simmer until the whites are firm and the yolks are runny, about 4 minutes.
- Ladle a poached egg and some soup into soup bowls and sprinkle with the chopped parsley. Serve the soup immediately, passing the croutons on the side.