Œufs en Meurette (Poached Eggs in Red-Wine Sauce)

These Burgundian poached eggs are colored mahogany by the meurette sauce, whose key ingredients are red wine and onions. The meurette goes back at least five hundred years; it was originally a sauce for fish, and the name used by itself still means a red-wine fish stew, also called a matelote. Not just eggs, but chicken, veal, and brains are sometimes c…