Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-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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