Editing Oeufs en Meurette

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==Ingredients==
* 4 eggs
* 250 ml brown stock
* 500ml red wine - syrah ideally
* 0.5 onions, diced
* 1 shallot, diced
* 100 grams mushrooms, diced
* 100 grams carrots, diced
* 200 grams bacon (100 for the sauce and 100 grams of the plating)
* 4 slices white bread
* 1 tablespoon butter (to cook the vegetables)
* 1 tablespoon butter (for the sauce)
* 1 tablespoon butter (for the croutons)
* 2 tablespoon chopped parsley
* 1 bay leaf
* 1 branch parsley
* 1 twig thyme
* salt and pepper to season
* 1 tbsp white wine vinegar
* 12 pearl onions
* 1 tbsp olive oil
* 1 large clove garlic

==Instructions==
===Sauce===
# Blanch bacon in boiling water for a few seconds (until water boiling again), then drain.
# Saute the shallot, onion, mushrooms, and carrot in melted butter on low, covered, for 10 minutes
# Add half of the bacon to the vegetables, mix, and add wine.
# Reduce the wine to 1/3 of original volume, skimming the top at regular intervals. Should take about 20 minutes.
# Add stock, bay leaf, parsley, thyme; reduce again about 15 minutes.
# Pass the stock through a sieve, pressing a bit on the vegetables with a spoon, then add a tablespoon of butter and whisk in.
# Season with salt and pepper as desired.

===Croutons===
#Add garlic to oil and let sit for 10 minutes
#Remove the crust or cut center out with a round cookie cutter
#Brush bread with garlic oil
#Fry in butter over low, flipping once, until both sides are browned
#Drain on paper towel

===Eggs===
# Simmer 4 cups of water with the vinegar and, optionally, the rest of the bottle of wine.
# Poach the eggs

===Bacon===
* Fry

===Onions===
* Fry pearl onions on all sides in bacon grease or butter

===Plating===
# Pour a layer of sauce
# Add the crouton with an egg on top
# Add the bacon and onions on the side
# Pour more sauce on
# Sprinkle chopped parsley on