5 cup sliced onions, 5 md onions
3 tbsp sherry
1 tbsp margarine
1 tbsp unbleached flour
6 cup beef stock, (see below)
3 1/2 tbsp low-sodium soy sauce
3/4 tsp black pepper, freshly ground
1/2 cup 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
A Recipe for
French Onion Soup -- Lowfat (D)
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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
Serves: 8
French Onion Soup -- Lowfat (D) Recipe brought to you by Recipes To-Go