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Add a photoServings: 8
Ingredients
- 5 c. Sliced onions, 5 md onions
- 3 Tbsp. Sherry
- 1 Tbsp. Margarine
- 1 Tbsp. Unbleached flour
- 6 c. Beef stock, (see below)
- 3 1/2 Tbsp. Low-sodium soy sauce
- 3/4 tsp Black pepper, freshly grnd
- 1/2 c. Parmesan cheese, grated 2oz
- 2 1/2 lb Beef bones
- 4 quart Water
- 5 whl anise seeds
- 5 x Celery tops
- 2 whl onions
- 12 x Peppercorns
Directions
- French Onion Soup: In a large heavy-gauge soup pot saute/fry the onions, dry, for about 2 min. When the bottom of the pot begins to brown, add in the sherry and continue to saute/fry the onions for 4 more min. Move the onions to a side, and heat the margarine in the pot. Sprinkle the flour over the margarine and stir the margarine-flour mix. Slowly add in 1 c. of the beef broth into the margarine-flour mix, stirring as mix thickens slightly. Combine the liquid with the cooked onions. Add in the remaining 5 c. of the stock, soy sauce, and pepper, and simmer for 15 min. Serve with 1 tblspoon of grated Parmesan cheese.
- YIELD: Makes 8 (3/4-c.)
- servings
- BEEF STOCK: IN an 8-qt stock pot combine all the ingredients and simmer for 1 1/2 hrs, uncovered. Strain through a colander.
- YIELD:Makes about2.5 quarts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 764g | |
| Recipe makes 8 servings | |
| Calories 104 | |
| Calories from Fat 33 | 32% |
| Total Fat 3.7g | 5% |
| Saturated Fat 1.59g | 6% |
| Trans Fat 0.26g | |
| Cholesterol 6mg | 2% |
| Sodium 1117mg | 47% |
| Potassium 260mg | 7% |
| Total Carbs 10.85g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.4g | 3% |
| Protein 6.02g | 10% |
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