---------- Recipe via Meal-Master (tm) v8.02
 
      Title: FRENCH ONION SOUP -- LOWFAT (D)
 Categories: Low-fat, Low-cal, Main dish, Soups
      Yield: 8 servings
 
           -formatted for MM by
           -diane crhn32b
      5 c  Sliced onions; 5 md onions
      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 2oz

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