This recipe combines my two favorite soups, French onion and tomato, with filling and hearty results. Perfect for after a fast.
Tomato-Onion Soup with Egg Dumplings
- Cooking and Prep: 1.5 h
- Serves: 8
Prepare the Soup
Heat oil in a thick-bottomed pot. Add onions and sugar and cook over very low heat until softened, stirring occasionally.
Add the flour, onion soup mix, soy sauce, and white wine and cook for 10 more minutes, until the onions are very soft.
Pour in the tomato juice and stir. Season with salt, pepper, and thyme. Cook for 30 minutes over very low heat, stirring occasionally.
Prepare the Dumplings
Mix all the ingredients together to form a thick dough.
Refrigerate for about 20 minutes to make the dough easier to handle.
When ready to use, roll into thick strands on a very well-floured counter. Using a knife, cut the strands into small pieces.
Bring the soup back to a boil and add the egg dumplings.
Cook for 10–15 minutes, until they’re cooked through, and serve immediately.
Watch the soup carefully to make sure that it doesn’t start to burn.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis