Title: French Onion Soup -- Lowfat (D)
Categories: Lowfat Diet Lowsalt Entree Soup
Yield: 8 Servings

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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