Oeufs en meurette -poached eggs in a red wine sauce

Peel and slice the onions.
Cook for 30 minutes over medium heat in 60 g butter.
This will make an onion jam.

Meanwhile :
Rinse, and slice the mushrooms.
Peel the shallots, and slice them.
Peel all the garlic, degerm it and crush 2 cloves.
Cook for 10 min the mushrooms with the shallots in 10 g of butter.
Halfway through cooking add the crushed shallots.

Cut the bacon into lardons.
In a saucepan, brown the lardons with 10 g butter.
Add the wine, and let reduce by half.
Add the broth, and let reduce by half again.

Some also prepare some crispy bacon:
Blanch thin slices of bacon in boiling water for a few seconds.
Then stop cooking in cold water.
Pat dry the slices with paper towels.
Then put them between two sheets of baking paper, lightly oiled, and place in an oven at 100 °C (210 °F) for about 25 min (keep an eye).

Prepare a roux:
Melt, in a large saucepan over medium heat, 30 g butter (not boiling) and gradually add by mixing 30 g flour to obtain a homogeneous and slightly colored mixture.

thick sauce.
Then add the mushrooms.

Toast the slices of bread and rub them with the remaining garlic clove. (A variant consists of croutons fried in oil to keep crunchy. They can be cut into dipping soldiers).

For each of the eggs:
Break it up and pour it gently on a plate, without breaking the yolk.
Make it slip into a simmering water well vinegary and salt (coarse salt).
(Some will poach directly to red wine !).
Poach for 2 minutes, and collect the egg with a the skimmer, then put to drain on paper towels.
With a pair of scissors, you can gently cut away small threads from the eggs.

In the hollow plates, put the onion jam on the toasts, then the poached eggs, and cover with sauce.

The difficulty of this recipe is to do things in parallel. If you have some beef bourguignon leftover, or some veal sauté sauce, you can add it.
A variation is to prepare the meurette sauce, than to put 2/3 of it in small ramequins. Than raw eggs (white & yolk) are added. Finally the rest of meurette is poured on top. Everything is baked 3 min at 180 °C (360 °F).
This variation, named "couilles d'âne (donkey bowls...) was a classic from the Berry region and often served at Paris townhall, as a starter.