 Making some garlic confit was the first step to what ended up being one of the best dishes I've ever made. I'm using a mini-cocotte and a Dutch oven from La Croissée's chiffon pink collection. In the Dutch oven, I have some caramelized onions that are turning into a French onion soup. Spreading the garlic confit cloves on a small piece of crostini to go into the soup, plus melted gruyere on top in the mini-cocotte. I was blown away. That is unbelievable.