Friday, December 6, 2013

Onion Soup

One of my favorite chefs passed away earlier this week, Judy Rodgers from the Zuni Cafe in San Francisco. Her Zuni Cafe cookbook is one of my go-to references when I want something pure and delicious.

Today we have had sleet and ice and now we are in the early stages of a predicted 6 to 8 inches of snow.   What better day to make a large pot of Onion Soup with Tomato and Poached Egg.  The ingredients are simple: lots of onions, a bit of garlic and some thyme are cooked over low heat in a bit of duck fat until the onions are shriveled but still have a bit of tooth to them.  Chicken stock is added and a peeled and chopped tomato is the last ingredient.  When the soup comes back to the simmer fresh eggs are gently added and allowed to poach for three or four minutes.  Add some crusty rolls dabbed with some duck fat and roasted in the oven for a few minutes and this is a perfect antidote for a winter's day.

There was a small glass of Barbadillo Fino Sherry that only added to the pleasure.  There is soup left over and the weather looks to be terrible for three days.  I will be inside and happy. 

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