Onion Soup with Garlic Crouton, Poached Egg, and Gruyere

• 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 Gruyere cheese, shredded (2 cups)
• 2 tablespoons chopped fresh flat-leaf parsley

1. Put the duck fat in a large pot over medium-low heat.
2. When the fat has melted, swirl the pan around to coat and add the onions, sliced garlic, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.
3. Cook, stirring occasionally, until the onions are soft and tender and your kitchen smells amazing, 20 to 25 minutes.
4. This is not the time to go check emailskeep an eye on the onions and dont allow them to get too brown.
5. Preheat the oven to 400F.
6. Pour in the beef broth, bring to a simmer, and cook for another 10 to 15 minutes.
7. Taste for seasoning and adjust if necessary.
8. Remove from the heat and set aside.
9. Meanwhile, make the croutons.
10. In a small bowl combine the oil and minced garlic.
11. Brush the baguette slices with the garlic oil and arrange side by side on a baking sheet.
12. Season with salt and pepper.
13. Bake until golden, 5 to 8 minutes.
14. Set aside.
15. Pour the chicken stock and vinegar into a wide pot and bring to a simmer over medium heat.
16. When the liquid is just barely bubbling, carefully crack 1 of the eggs into a small cup or ladle and gently pour the egg into the stock.
17. Repeat with the remaining eggsyou can easily poach 2 or 3 eggs at a time, spacing them apart in the pot.
18. Poach the eggs for roughly 2 minutes, or until the whites are just cooked but the yolks are still soft.
19. With a slotted spoon, transfer the eggs to a plate and dab the bottom of the eggs with paper towels to blot dry.
20. Pour the poaching liquid into the onion soup.
21. Bring to a boil.
22. To serve, preheat the broiler to high.
23. Portion the soup into 6 ovenproof soup bowls or crocks.
24. Place a crouton on top of each, then carefully set a poached egg on top.
25. Sprinkle liberally with the Gruyere and place under the broiler until melted and browned, 5 minutes.
26. Sprinkle with the parsley and a few twists of black pepper.
27. Serve immediately.
28. Duck Fat
29. I always keep a container of duck fat in my freezer and trust me, once youve tried pure rendered duck fat in your cooking youll quickly make it a permanent staple in your kitchen.
30. In fact, I gave a tub of it to one of my buddies for his birthday and he told me it was the best present he ever got!
31. Its the gift that keeps on giving.
32. Duck fat adds a layer of depth and richness to any recipe.
33. Sub half of the butter in your favorite piecrust recipe with duck fat for added richness; fry potatoes, eggs, or even chicken in it.
34. Duck fat truly elevates any dish and is especially terrific in this onion soup.
35. It is available in gourmet markets and all over the Internet.

duck fat, yellow onions, garlic, thyme, kosher salt, beef broth, extravirgin olive oil, baguette slices, chicken, sherry vinegar, eggs, gruyere cheese, flatleaf

Taken from www.epicurious.com/recipes/food/views/onion-soup-with-garlic-crouton-poached-egg-and-gruyere-377733 (may not work)