*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Friday, May 09, 2025 1:06 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Misc » French Onion Soup -- Lowfat (D)
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add French Onion Soup -- Lowfat (D) recipe to your favorite Save to favorite   Discuss French Onion Soup -- Lowfat (D) recipe Write a comment   Print French Onion Soup -- Lowfat (D) recipe Print this recipe   Email French Onion Soup -- Lowfat (D) recipe to friend Email this recipe
  French Onion Soup -- Lowfat (D)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 197
Ingredients:
-formatted for MM by diane crhn32b
5 cup Sliced onions, 5 md onions
3 tbsp Sherry
1 tbsp Margarine
1 tbsp Unbleached flour
6 cup Beef stock, (See below)
3 1/2 tbsp Low-sodium soy sauce
3/4 tsp Black pepper, freshly ground
1/2 cup Parmesan cheese, grated 2oz

MMMMMBEEF STOCK

2 1/2 lb Beef bones
4 qt Water
5 each Whole anise seeds
5 each Celery tops
2 each Whole onions
12 each Peppercorns
Instructions:
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 tblspoon of grated Parmesan cheese. YIELD: Makes 8 (3/4-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: 3/4 meat -- 1.5 vegetable

BEEF STOCK: IN an 8-quart stock pot combine all the ingredients and
simmer for 1 1/2 hours, uncovered. Strain through a colander.
YIELD:Makes about 2.5 qts.

Per Serving: 16 cals, 3.6gm protein, 0gm total fat, 0gm carbo, 0mg
chol, 0gm fiber, 65mg sodium, 0.3mg calcium Exchanges: 1/3 meat

SOURCE: The N/S Flavor Set-Point Weight-Loss Cookbk
Rate this recipe:  
Featured Recipe
» Graham Cracker Peanut Butter Bars
Category: Cookies
Hits: 235
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com