French Onion Soup - Lowfat

1. French Onioni 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. Sprinkle the flour over the margarine and stir the margarine-flour mixture.
4. Slowly add 1 cup of the beef broth into the margarine-flour mixture, stirring as mixture thickens slightly.
5. Combine the liquid with the cooked onions.
6. Add the remaining 5 cups of the stock, soy sauce, and pepper, and simmer for 15 minutes.
7. Serve with 1 tb of grated parmesan cheese.
8. YIELD: Makes 8 (3/4-cup) servings.
9. Per Serving: 74 cals, 4. 5gm protein, 1. 8gm total fat, 9gm carbo, 0mg chol, 1. 7gm fiber, 320mg sodium, 34mg calcium.
10. 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.
11. Straini through a colander.
12. 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.
13. 3mg calcium Exchanges: 1/3 meat.