| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats, Grains |
French |
Cheese/eggs |
8 |
Servings |
INGREDIENTS
| 5 |
c |
Sliced onions, 5 md onions |
| 3 |
T |
Sherry |
| 1 |
T |
Margarine |
| 1 |
T |
Unbleached flour |
| 6 |
c |
Beef stock, see below |
| 3 1/2 |
T |
Low-sodium soy sauce |
| 3/4 |
t |
Black pepper, freshly ground |
| 1/2 |
c |
Parmesan cheese, grated 2oz |
| 2 1/2 |
lb |
Beef bones |
| 4 |
qt |
Water |
| 5 |
|
Whole anise seeds |
| 5 |
|
Celery tops |
| 2 |
|
Whole onions |
| 12 |
|
Peppercorns |
INSTRUCTIONS
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
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