| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats, Grains |
French |
Cheese/eggs |
8 |
Servings |
INGREDIENTS
| 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 |
| 2 1/2 |
lb |
Beef bones |
| 4 |
qt |
Water |
| 5 |
|
Whole anise seeds |
| 5 |
|
Celery tops |
| 2 |
|
Whole onions |
| 12 |
|
Peppercorns |
INSTRUCTIONS
BEEF STOCK
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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