French onion soup -- lowfat (d)

8 servings

Ingredients

Quantity Ingredient
-formatted for MM by diane crhn32b
5 cups Sliced onions; 5 md onions
3 tablespoons Sherry;
1 tablespoon Margarine;
2½ pounds Beef bones;
4 quarts Water;
5 xes Whole anise seeds;
1 tablespoon Unbleached flour;
6 cups Beef stock; (See below)
3½ tablespoon Low-sodium soy sauce;
¾ teaspoon Black pepper; freshly ground
½ cup Parmesan cheese; grated 2oz
5 xes Celery tops;
2 xes Whole onions;
12 xes Peppercorns;

Directions

BEEF STOCK

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 (¾-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: ¾ meat -- 1½ vegetable BEEF STOCK: IN an 8-quart stock pot combine all the ingredients and simmer for 1½ hours, uncovered. Strain through a colander.

YIELD:Makes about 2½ qts.

Per Serving: 16 cals, 3.6gm protein, 0gm total fat, 0gm carbo, 0mg chol, 0gm fiber, 65mg sodium, 0.3mg calcium Exchanges: ⅓ meat SOURCE: The N/S Flavor Set-Point Weight-Loss Cookbk

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