Tuesday, April 7, 2020

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:

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