French Onion Soup - Lowfat

• 5 each onions sliced
• 3 tablespoons sherry
• 1 tablespoon butter or margarine
• 1 tablespoon flour, all-purpose
• 6 cups beef stock prefer veal stock if possible
• 3 1/2 tablespoons soy sauce, sodium reduced
• 1 x black pepper freshly ground
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
• 2 1/2 pounds beef soup bones
• 4 quarts water
• 5 each star anise whole
• 5 each celery tops
• 2 each onions whole
• 12 each peppercorns

1. French Onion Soup: In a large heavy-gauge soup pot saute the onions, dry, for about 2 minutes.
2. When the bottom of the pot begins to brown, add the sherry and continue to saute the onions for 4 more minutes.
3. Move the onions to a side, and melt the margarine in the pot.
4. Sprinkle the flour over the margarine and stir the margarine-flour mixture.
5. Slowly add 1 cup of the beef broth into the margarine-flour mixture, stirring as mixture thickens slightly.
6. Combine the liquid with the cooked onions.
7. Add the remaining 5 cups of the stock, soy sauce, and pepper, and simmer for 15 minutes.
8. Serve with 1 tablespoon of grated parmesan cheese.
9. YIELD: Makes 8 ( 3/4 cup) servings.
10. Per Serving: 74 cals, 4.5gm protein, 1.8gm total fat, 9gm carbo, 0mg chol, 1.7gm fiber, 320mg sodium, 34mg calcium.
11. Exchanges per serving: 3/4 meat -- 1 1/2 vegetable BEEF STOCK: In an 8-quart stock pot combine all the ingredients and simmer for 1 1/2 hours, uncovered.
12. Strain through a colander.
13. YIELD:Makes about 2 1/2 qts.
14. Per Serving: 16 cals, 3.6gm protein, 0gm total fat, 0gm carbo, 0mg chol, 0gm fiber, 65mg sodium, 0.3mg calcium Exchanges: 13 meat

onions, sherry, butter, flour, beef stock, soy sauce, black pepper, parmesan, beef soup bones, water, celery tops, onions, peppercorns

Taken from recipeland.com/recipe/v/french-onion-soup-lowfat-1684 (may not work)