Onion soup (wedman)
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Water |
| 4 | ounces | Lean beef cubes or soupbones |
| 2 | larges | Onions |
| 2 | teaspoons | Vegetable oil |
| ¼ | teaspoon | Pepper |
| 2 | Bay leaves | |
| ¼ | teaspoon | Dried thyme |
| Salt (optional) | ||
| Grated Parmesan cheese | ||
Directions
Combine the water and soup bones or beef in a saucepan. Cook for 4 hours or overnight in a slow cooker. Remove the soup bones or beef.
Slice the onions and saute in a skillet in the vegetable oil until brown and tender. Add to the beef stock along with the seasonings.
Simmer for 30 minutes to 1 hour to blend the flavors. Remove the bay leaves before serving. Serve with a teaspoon of grated cheese on top. Makes 5 cups.
1 cup serving - 85 calories, 1 med-fat meat exchange 3 grams carbohydrate, 7 grams protein, 5 grams fat 55 mg sodium, 118 mg potassium, 22 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 Compare Betty Crocker recipe made with canned broth and butter : 1 cup, 385 calories, 18 g carb, 21 g protein, 25 g fat, 1000 mg sodium.