In a 1963 episode of her cooking show, "The French Chef," Julia Child suggested adding a poached egg to elevate a batch of canned French onion soup.

According to Child, this hack created a sort of French peasant-type of soup, making "it seem as though it was your very own soup that you had made from scratch."

In the episode, Child added the toast to a bowl and topped it with the poached egg before pouring the soup on top. She then added the soup's signature cheese.

The cooking method involves cracking open an egg in a pan of boiling water with vinegar and removing it once the yolk and whites are set.

Then, the poached egg is dropped in a bowl of cold water to stop the cooking process and rinse the vinegar off. It makes for a tasty and filling addition to French onion soup.