French Onion Soup with Garlic Confit

Make the garlic confit: Preheat oven to 250°F. Place garlic cloves in a ramekin and pour in olive oil until they are fully submerged. Sprinkle with a pinch of salt, and add in a few sprigs of thyme. Cover the ramekin with a lid or some foil. Bake for 2 hours, or until the garlic is golden brown and meltingly tender. Set aside, and store cooled leftovers in refrigerator immediately.

In a large pan over medium heat, add in the butter to melt. Once melted, add in the sliced onions and a hefty pinch of salt. Cook, stirring frequently, until onions are completely caramelized but not burnt (this could take up to 60 minutes).

Once the onions are caramelized, deglaze with the white wine. Add in the sherry, balsamic vinegar, and Worcestershire. Bring to a boil and then add in the beef stock. Simmer for about 15 minutes, then taste for seasoning. Add in salt, black pepper, and red pepper flakes to taste.

Set the oven to broil. Cut the baguette into small crostini, then spread around 6 of the garlic confit cloves on each crostini.

Fill soup crocks about 2/3 of the way with the French onion soup, then place in a garlic confit-covered crostini. Cut the Gruyère into thin strips, then cover the crostini with a layer of Gruyère.

Place the soup crocks uncovered into the oven on broil for about 5 minutes, or until the cheese is melted and lightly charred in spots. Remove from oven and serve. Enjoy carefully, it’s very hot!