Perfect Homemade French Onion Soup

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 thyme sprigs. Cover the ramekin with a lid or some foil. Bake for 2 hours. Set aside, and store cooled leftovers in refrigerator immediately.

In a large pan oven 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 and garlic confit (not the oil). Simmer for about 15 minutes, then taste for seasoning. Add in salt, black pepper, and red pepper flakes to taste.

Fill soup crocks about 2/3 of the way with the French onion soup. Cut the havarti into thin strips, then cover the soup with a layer of havarti. Place in a couple of crostini, then cover the top of the soup with another layer of Havarti strips.

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!