French Onion Soup - Lowfat

Name: French Onion Soup - Lowfat
Total time: P1H
Yield: 8
Cuisine: Fusion
Ingredients: onions; sherry; butter; flour; beef stock; soy sauce, sodium reduced; black pepper; parmesan, parmigiano-reggiano cheese, grated; beef soup bones; water; star anise; celery; onions; peppercorns

Submitted by ctcarlson

If you love French Onion Soup you will enjoy this easy recipe that makes it a perfect light lunch.

YIELD

8 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

EACH ONIONS
sliced

TABLESPOONS SHERRY

TABLESPOON BUTTER
or margarine

TABLESPOON ALL-PURPOSE FLOUR

CUPS BEEF STOCK
prefer veal stock if possible

3 ½

TABLESPOONS SOY SAUCE, SODIUM REDUCED

X BLACK PEPPER
freshly ground *

CUP PARMESAN CHEESE
grated

2 ½

POUNDS BEEF SOUP BONES *

QUARTS WATER *

EACH STAR ANISE
whole *

EACH CELERY
tops

EACH ONIONS
whole

EACH PEPPERCORNS *

Directions

French Onion Soup: In a large heavy-gauge soup pot sauté the onions, dry, for about 2 minutes. When the bottom of the pot begins to brown, add the sherry and continue to sauté 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 tablespoon 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