Garlic Confit French Onion Soup
Channel: Le Creuset
Date: 15/12/2023

This French Onion Soup from Alexa Santos (@AlexaWhatsForDinner) has a secret ingredient: Garlic confit on the bread in the soup, for another delicious layer of flavor. 🤯 The Chiffon Pink Mini Cocottes do double duty in this recipe – you can use them to make the confit and to serve the soup!

Shop Chiffon Pink: https://bit.ly/3NwXKgO

Ingredients (4-6 servings):
Around 30 peeled garlic cloves
1 cup extra virgin olive oil
Kosher salt
Fresh thyme sprigs
4 Tbsp salted butter
3 yellow onions, peeled and sliced
1/2 cup dry white wine (for cooking)
1/4 cup cooking sherry
2 Tbsp balsamic vinegar
1 Tbsp Worcestershire
4 cups beef stock
Freshly cracked black pepper
Crushed red pepper flakes
Baguette
8 oz. Gruyère cheese

Directions:
1. Make the garlic confit. Preheat oven to 250°F. Place garlic cloves in a Mini Cocotte, 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 Mini Cocotte with the lid. Bake for 2 hours, or until the garlic is golden brown and meltingly tender. Set aside, and store cooled leftovers in refrigerator immediately. You can make this ahead of time!

2. Make the soup. In a 5.5 qt Round Dutch Oven over medium heat, add 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).

3. Once the onions are caramelized, deglaze with the white wine. Add 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.

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

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

6. Place the Mini Cocottes 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!