There was a thread earlier this year wherein one of our More Intelligent 'Dopers posted an onion soup recipe. There was some discussion at length about caramelizing the onions and cooking them several times.
I suck up about this because I can’t find the darn thread, and having made the perfect potato soup wish to find new worlds to conquor.
Thanks!
I remember that thread, but I can’t find it because I’m probably misspelling the name of the Doper who started it; it was Qadgop the Mercotan.
I’m not sure if this is the recipe they were referring to, but it may have entered the discussion at some point.
I made French Onion Soup about 10 days ago, and I had looked at that “Cook’s Illustrated” piece and figured “What crap! No way am I gonna carmelize onions three times over a period of several hours.”
I carmelized 'em once and simmered in beef stock for an hour or two, and the soup was delightful.
Thanks, Hawk. Now I just gotta figure out how to do it without butter or without beef broth.
Do they let Mods say “crap” on the board? :eek:
It appears they are only deglazing them three times. It’s probably much quicker making a small amount of soup.
Maybe this thread of mine? Homemade French Onion soup of the Gods - Cafe Society - Straight Dope Message Board
My recipe looks pretty similar to the one linked to above, tho I go mine from “The Week” magazine (which gets its articles from other mags.)
If I were to try to make it without the beef, I’d use a vegemite/water or marmite/water solution in place of beef broth.
But margarine instead of butter? I dunno…
Too bad. You could have had orgasmic soup! :eek:
This is how I make soup (caramelise once, add beef stock, simmer for an hour or so, serve, enjoy) and I’m always very happy with it. If I’m feeling a bit adventurous, I might even throw in a wee bit of Red Wine to go with it. Tastes marvellous!
In fairness, the Cook’s Illustrated folks did state that the multi-caramelization process would be unrealistic for most people, and provided a faster alternative recipe.
Qadgop’s thread was the one I was thinking of…I think for some reason I omitted the spaces in his name the first time I searched. And of course by the time I realized that and searched again, he came in here and posted it himself.
On the bright side, my second search also unearthed a much earlier thread where he posted a recipe for Hot & Sour soup, which I copied for future reference.
Yes, that was it. Thanks!
I was thinking olive oil. Mrs. Plant won’t let me seethe a kid in it’s mother’s milk. 
I am so making this soup!
I thought it was me we were talking about and that I was the More Intelligent Doper. 
If it WAS the thread, it was this one - it’s actually a “I Screwed Up Dumbly, Make Me Feel Better” thread, but I posted the recipe on the second page.
ETA - it’s the Cooks Illustrated one, and I don’t care how good you think your version was without all the carmelization, I assure you it is that much better with it.
Thanks, Zofia. You are certainly one of the More Intelligent 'Dopers.
QFT 
Daww, you’re so sweet when you lie.