French Onion Soup - Lowfat
If you love French Onion Soup you will enjoy this easy recipe that makes it a perfect light lunch.
Yield
8 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
onions
sliced |
|
| 3 | tablespoons |
sherry
|
|
| 1 | tablespoon |
butter
or margarine |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 6 | cups |
beef stock
prefer veal stock if possible |
|
| 3 ½ | tablespoons |
soy sauce, sodium reduced
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| ½ | cup |
Parmesan cheese
grated |
|
| 2 ½ | pounds |
beef soup bones
|
*
|
| 4 | quarts |
water
|
*
|
| 5 | each |
star anise
whole |
*
|
| 5 | each |
celery
tops |
|
| 2 | each |
onions
whole |
|
| 12 | each |
peppercorns
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
onions
sliced |
|
| 45 | ml |
sherry
|
|
| 15 | ml |
butter
or margarine |
|
| 15 | ml |
all-purpose flour
|
|
| 1.4 | l |
beef stock
prefer veal stock if possible |
|
| 53 | ml |
soy sauce, sodium reduced
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 118 | ml |
Parmesan cheese
grated |
|
| 1.1 | kg |
beef soup bones
|
*
|
| 4 | quarts |
water
|
*
|
| 5 | each |
star anise
whole |
*
|
| 5 | each |
celery
tops |
|
| 2 | each |
onions
whole |
|
| 12 | 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
