My friend Bil sent me a link to Reflections, a series by photographer Tom Hussey, in which the elderly reflect on their former, younger selves. This is beautiful.
This photo is sexy to me, I can’t put my finger on why. I just like it. I fear that I may have blogged it before, so if this is a repeat, my apologies. [Click to enlarge.]
I really wasn’t a fan of onions until I reached adulthood. Now, my litmus test for many “pubs” is their French Onion Soup. I’ve never tried to make it myself. I might.
- 4 Medium Yellow Onions, Sliced Thinly
- 5 Garlic Cloves, Chopped
- 3 Tbsp. Light Butter
- 1/4 C. Red Wine Vinegar
- 6 C. Reduced Sodium Beef Broth
- 1 (11.2 Oz.) Guinness Draught Beer
- 1 Bay Leaf
- 1 Tbsp. Dried Rosemary
- Salt & Pepper To Taste
- 6 Slices French Bread (2″ x 2-1/2″ x 1-3/4″)
- 6 Oz. Irish Cheddar, Sliced (I used Kerrygold, Aged)
Place onions, garlic, and butter into your slow cooker. Cover and cook on high heat setting for 45 minutes to an hour or until onions begin to soften. Yes, your slow cooker will be pretty full of onions. Don’t let it scare you! They cook down to almost nothing.
Stir red wine vinegar, broth, beer, bay leaf, rosemary, salt and pepper into onions. Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until onions are very tender.
Once the soup is finished, remove the bay leaf. Right before serving, preheat oven broiler and set out individual slices of french bread onto a baking sheet. Top bread slices with 1 oz. of the cheddar cheese each and broil until the cheese is bubbly and slightly browned. Ladle soup into bowls and top with toasted ‘croutons’. Serve piping hot.
This is Michael, who recently posed for my American People series.
I love this photo. I’ve had it saved on my laptop for years. I think everything about it is perfectly executed. [Click to enlarge.]
It was actually my inspiration for this photo of my own. I love mine, too.