Ingredients
- 12 peppercorns
- 7 onions
- 5 anise seeds
- 5 celery
- 1 pepper
- 1 nbsp
- 4 qt water
- 6 cup beef stock
- 2 1/2 pound beef bones
- 3 1/2 tablespoon low sodium soy sauce
- 3 tablespoon sherry
- 1/2 cup parmesan cheese
- 1 tablespoon butter
- 1 tablespoon flour
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 tb 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
