The new Caffe Falai on Lafayette Street just south of Prince is serving up a delicious onion confit soup. I’ve never had anything like it, and yet I always think about making some sort of rendition of it on my own. The soup is a very simple, yet brilliant, combination of caramelized onions and poached eggs in a vegetable broth hinted with a thin sheet of Parmesan.
It would be the vegetarian’s answer to a thick French onion soup; except Falai’s is hearty without being heavy at all. The sweet onions and crumbled bits of poached egg take on a comforting taste that is balanced by the sharp cheese. For $6 a bowl, it’s a wonderful afternoon lunch that will take the chill from frost bitten New Yorkers.
Served warm along side it, and with everything else, is the famed bread from which Iacopo Falai rose to chef celebrity status. The venerable bread, dunked in thick onion confit is a full-on masterpiece.
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