FRENCH ONION SOUP -- LOWFAT (D)

Categories: Low-fat, Low-cal, Main dish, Soups

Yield: 8 servings



-formatted for MM by

-diane crhn32b

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 x Whole anise seeds;

5 x Celery tops;

2 x Whole onions;

12 x 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



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