soup a l'oignon

This is what we had for dinner tonight.

It's a New York Times recipe.

I have modified the carmelization instructions to use one seven quart cast iron contrivance on the large burner of a gas stove at max heat with a lot of long handled wood spoon tossing of the onion fragments; it takes 20 minutes and they are perfectly carmelized.

Here is the progression:

And then there was a pink moon: