Michael's Genuine Recipes

Onion Soup with Garlic Croutons, Poached Egg and Gruyère

• 1⁄4 cup duck fat
• 10 cups (about 2 lbs.) sliced yellow onions
• 4 cloves garlic, slivered
• 1 large sprig fresh thyme
• Salt and pepper
• 1 quart low-sodium beef broth
• 1 quart low-sodium chicken stock
• 6 large eggs
• 6 thick slices baguette
• 1–2 tbsp. extra-virgin olive oil
• 1 clove garlic, chopped
• 2 cups grated Gruyère (about 1⁄2 pound)
• 2 tbsp. chopped parsley
• Cracked black pepper

1. In a large, heavy-bottomed nonaluminum pot, cook the duck fat over medium-low heat. Add the onions, slivered garlic, thyme, 1 teaspoon salt and 1⁄4 teaspoon pepper. Cook without coloring on low heat, stirring occasionally, till onions are sweet and limp, 12 to 15 minutes. Add the beef broth, bring to a simmer and cook 15 minutes. Remove thyme sprig.
2. In a non-aluminum saucepan, bring the chicken stock to a simmer over medium heat. Break three of the eggs into the simmering stock, and poach until the white is set and the center is still runny, about 3 minutes. Remove to a plate with a skimmer or slotted spoon, cover and set aside in a warm place; repeat to poach the remaining 3 eggs. Add the chicken stock to the soup pot and bring to a boil.
3. Meanwhile, make the croutons: Preheat oven to 400˚F. Brush baguette slices with olive oil, sprinkle with chopped garlic and bake on a baking sheet until golden, 8 to 10 minutes.
4. To serve, preheat broiler to high. Ladle the soup into warm, ovenproof soup bowls. Place a crouton on top of each, top with a poached egg and sprinkle with Gruyère. Place bowls on a baking sheet under the broiler and broil until the cheese melts and browns. Serve sprinkled with parsley and cracked black pepper. Serves 6.

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