Title: French Onion Soup Lowfat (D)
Categories: Cheese/eggs
Yield: 8 Servings

5 c Sliced onions; 5 md onions
3 tb Sherry
1 tb Margarine
1 tb Unbleached flour
6 c Beef stock; (see below)
3 1/2 tb Low-sodium soy sauce
3/4 ts Black pepper; freshly ground
1/2 c Parmesan cheese; grated 2oz

---------------------------------BEEF STOCK---------------------------------
2 1/2 lb Beef bones
4 qt Water
5 Whole anise seeds
5 Celery tops
2 Whole onions
12 Peppercorns

French Onion Soup: In a large heavy-gauge soup pot saute the onions, dry,
for about 2 minutes. When the bottom of the pot begins to brown, add the
sherry and continue to saute the onions for 4 more minutes. Move the onions
to a side, and melt the margarine in the pot. Sprinkle the flour over the
margarine and stir the margarine-flour mixture. Slowly add 1 cup of the
beef broth into the margarine-flour mixture, stirring as mixture thickens
slightly. Combine the liquid with the cooked onions. Add the remaining 5
cups of the stock, soy sauce, and pepper, and simmer for 15 minutes. Serve
with 1 tblspoon of grated Parmesan cheese. YIELD: Makes 8 (3/4-cup)
servings Per Serving: 74 cals, 4.5gm protein, 1.8gm total fat, 9gm carbo,
0mg chol, 1.7gm fiber, 320mg sodium, 34mg calcium. Exchanges per serving:
3/4 meat -- 1.5 vegetable

BEEF STOCK: IN an 8-quart stock pot combine all the ingredients and simmer
for 1 1/2 hours, uncovered. Strain through a colander. YIELD:Makes about
2.5 qts.

Per Serving: 16 cals, 3.6gm protein, 0gm total fat, 0gm carbo, 0mg chol,
0gm fiber, 65mg sodium, 0.3mg calcium Exchanges: 1/3 meat

SOURCE: The N/S Flavor Set-Point Weight-Loss Cookbk
Posted to MM-Recipes Digest V5 #021 by lena36@juno.com (Lena P Mitchell) on
Jan 20, 1998