Yield: 8 servings
Measure | Ingredient |
---|---|
\N \N | -formatted for MM by diane crhn32b |
5 cups | Sliced onions; 5 md onions |
3 tablespoons | Sherry; |
1 tablespoon | Margarine; |
2½ pounds | Beef bones; |
4 quarts | Water; |
5 xes | Whole anise seeds; |
1 tablespoon | Unbleached flour; |
6 cups | Beef stock; (See below) |
3½ tablespoon | Low-sodium soy sauce; |
¾ teaspoon | Black pepper; freshly ground |
½ cup | Parmesan cheese; grated 2oz |
5 xes | Celery tops; |
2 xes | Whole onions; |
12 xes | Peppercorns; |
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 (¾-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: ¾ meat -- 1½ vegetable BEEF STOCK: IN an 8-quart stock pot combine all the ingredients and simmer for 1½ hours, uncovered. Strain through a colander.
YIELD:Makes about 2½ qts.
Per Serving: 16 cals, 3.6gm protein, 0gm total fat, 0gm carbo, 0mg chol, 0gm fiber, 65mg sodium, 0.3mg calcium Exchanges: ⅓ meat SOURCE: The N/S Flavor Set-Point Weight-Loss Cookbk