Onion Soup with Garlic Crouton, Poached Egg, and Gruyere

Name: Onion Soup with Garlic Crouton, Poached Egg, and Gruyere
Yield: serves 6 (makes 3 quarts)
Ingredients: 1/4 cup duck fat or 4 tablespoons (1/2 stick) unsalted butter (see Note); 6 medium yellow onions (about 2 pounds), sliced 1/2 inch thick; 4 garlic cloves, thinly sliced, plus 1 clove, minced; 1 fresh thyme sprig; Kosher salt and freshly ground black pepper; 1 quart low-sodium beef broth; 2 tablespoons extra-virgin olive oil; 6 baguette slices, about 1/2 inch thick; 1 quart chicken stock; 1 tablespoon sherry vinegar; 6 large eggs; 1/2 pound Gruyère cheese, shredded (2 cups); 2 tablespoons chopped fresh flat-leaf parsley

December 9, 2011

A few years ago my wife, Tamara, and I started raising chickens in our backyard in Miami. It’s been a really funexperience and today we have eleven hens! With the coop comes lots of fresh eggs, so I’m always trying to find ways to use them creatively. This hearty onion soup is absolutely transcendent with a poached egg on top. When you cut into the egg, the runny yolk oozes into the soup, making it extra luxurious.

Recipe notes

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