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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: FRENCH ONION SOUP -- LOWFAT (D)

  3. Categories: Low-fat, Low-cal, Main dish, Soups

  4. Yield: 8 servings

  5. -formatted for MM by

  6. -diane crhn32b

  7. 5 c Sliced onions;

  8. 5 md onions

  9. 3 tb Sherry;

  10. 1 tb Margarine;

  11. 1 tb Unbleached flour;

  12. 6 c Beef stock; (See below)

  13. 3 1/2 tb Low-sodium soy sauce;

  14. 3/4 ts Black pepper; freshly ground

  15. 1/2 c Parmesan cheese; grated

  16. --BEEF STOCK--

  17. 2 1/2 lb Beef bones;

  18. 4 qt Water;

  19. 5 x Whole anise seeds;

  20. 5 x Celery tops;

  21. 2 x Whole onions;

  22. 12 x Peppercorns;

  23. French Onion Soup: In a large heavy-gauge soup pot

  24. saute the onions, dry, for about 2 minutes. When the

  25. bottom of the pot begins to brown, add the sherry and continue to saute the onions for 4 more minutes. Move

  26. the onions to a side, and melt the margarine in the

  27. pot. Sprinkle the flour over the margarine and stir

  28. the margarine-flour mixture. Slowly add 1 cup of the

  29. beef broth into the margarine-flour mixture, stirring

  30. as mixture thickens slightly. Combine the liquid with

  31. the cooked onions. Add the remaining 5 cups of the

  32. stock, soy sauce, and pepper, and simmer for 15

  33. minutes. Serve with 1 tblspoon of grated Parmesan

  34. cheese. YIELD: Makes 8 (3/4-cup) servings Per Serving:

  35. 74 cals,

  36. 4 1/2gm protein,

  37. 1.8gm total fat,

  38. 9gm carbo,

  39. 1.7gm fiber,

  40. 320mg sodium,

  41. 34mg calcium.

  42. 3/4 meat --

  43. 1 1/2 vegetable

  44. BEEF STOCK: IN an 8-quart stock pot combine all the

  45. ingredients and simmer for 1 1/2 hours, uncovered.

  46. Strain through a colander. YIELD:Makes about 2 1/2 qts.

  47. 16 cals,

  48. 3.6gm protein,

  49. 0gm total fat,

  50. 0gm carbo,

  51. 0mg chol,

  52. 0gm fiber,

  53. 65mg sodium,

  54. calcium Exchanges: 1/3 meat

  55. SOURCE: The N/S Flavor Set-Point Weight-Loss Cookbk --

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