| 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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