Onion soup (wedman)

Ingredients

Quantity		Ingredient
5	cups	Water
4	ounces	Lean beef cubes or soupbones
2	larges	Onions
2	teaspoons	Vegetable oil
¼	teaspoon	Pepper
2		Bay leaves
¼	teaspoon	Dried thyme
		Salt (optional)
		Grated Parmesan cheese

Directions

Combine the water and soup bones or beef in a saucepan. Cook for 4 hours or overnight in a slow cooker. Remove the soup bones or beef.

Slice the onions and saute in a skillet in the vegetable oil until brown and tender. Add to the beef stock along with the seasonings.

Simmer for 30 minutes to 1 hour to blend the flavors. Remove the bay leaves before serving. Serve with a teaspoon of grated cheese on top. Makes 5 cups.

1 cup serving - 85 calories, 1 med-fat meat exchange 3 grams carbohydrate, 7 grams protein, 5 grams fat 55 mg sodium, 118 mg potassium, 22 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 Compare Betty Crocker recipe made with canned broth and butter : 1 cup, 385 calories, 18 g carb, 21 g protein, 25 g fat, 1000 mg sodium.

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