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1
Heat the fat in a large saucepan until hot but not smoking and add the onions.
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2
Saute the onions over medium to low heat for 30 minutes, stirring occasionally to release the dark, caramelized juices from the bottom of the pan.
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3
When the onions are dark brown, stir in the garlic, salt and pepper and add the water.
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4
Mix well to release all the crusty particles in the bottom of the pan.
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5
Bring the mixture to a boil, and boil gently, uncovered, for 10 minutes.
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6
You should end up with 11 to 12 cups of broth.
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7
Meanwhile, toast the bread slices until brown and crusty, break them into pieces, and divide the pieces among six soup bowls.
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8
The recipe can be prepared ahead to this point.
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9
If forgoing the egg yolk enrichment, at serving time bring the soup to a boil, pour it over the toast pieces in each bowl and serve immediately.
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10
If you are adding the egg yolks, at serving time place the yolks in a mixing bowl and whisk in one ladle of the hot soup.
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11
Then add another ladle of soup, whisk it in, and stir the yolk mixture into the remainder of the soup in the saucepan.
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12
Mix well and pour the hot soup over the toast in each bowl.
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13
Serve immediately.
