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Poached Eggs (Normandy Fry an onion clove)

(Normandy.) Fry an onion, 1/2 clove of garlic,--which may be omitted,--some parsley, thyme, and a bayleaf, in 1 ounce of butter. Add 1/2 pint of red wine (or cider.), the same of consomme, or white stock, and cook until well blended. Add salt and pepper, strain it, and pour around 6 eggs, poached in vinegar and water, drained, and laid on toast, previously dipped in hot water to soften it. Garnish with parsley.