---------- Recipe via Meal-Master (tm) v8.02
 
      Title: French Onion Soup -- Lowfat (D)
 Categories: Low-fat, Low-cal, Main dish, Soups
      Yield: 8 Servings
 
      5 md Onions (5 c); sliced
      3 tb Sherry
      1 tb Margarine
      1 tb Unbleached flour
      6 c  Beef stock (see below)
  3 1/2 tb Low-sodium soy sauce;
    3/4 ts Black pepper; freshly ground
    1/2 c  Parmesan cheese; grated

------------------------BEEF STOCK------------------------
  2 1/2 lb Beef bones
      4 qt Water
      5    Whole anise seeds
      5    Celery tops
      2    Whole onions
     12    Peppercorns

  Beef Stock:

  In an 8 qt stock pot combine all the ingredients and simmer for
  1-1/2 hours, uncovered. Strain through a colander.

  Yield: 2-1/2 Quarts
 
  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 tb
  grated Parmesan cheese.
  
  Recipe by The N/S Flavor Set-Point Weight-Loss Cookbook

  Formatted by: Diane (CRHN32B)
 
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