-
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.
