On Fri, 13 Feb 2009 17:10:38 -0800, "Theron" >
wrote:

>
>I drew the same conclusion in my post two days ago. A mushy mess, and not
>even necessarily tastier than the traditional onion soup.
>It just occured to me that you could take either your chicken or beef stock
>and simmer that with a whole oven you browned in the oven. I always do this
>when I make veal or beef stock. This would give you an onion flavored stock.
>Then combine that with the one time browned diced/sliced onions to make your
>soup. It would have more oniony flavor to go along with the browned onions.

I've been there, as the result of poor attention to the dish while
cooking. I also believe the traditional method is the standard.
Period.

Alex