Onion Soup Wedman

Ingredients

5 cup water 4 oz lean beef cubes or soupbones 2 large onions 2 tsp vegetable oil 1/4 tsp pepper 2 bay leaves 1/4 tsp dried thyme 1 salt (optional) 1 grated parmesan cheese	Advertisements

Preparation
 
Combine the water and soup bones or beef in a saucepan. Cook for 4
hours or overnight in a slow cooker. Remove the soup bones or beef.
Slice the onions and saute in a skillet in the vegetable oil until
brown and tender. Add to the beef stock along with the seasonings.

Simmer for 30 minutes to 1 hour to blend the flavors. Remove the bay
leaves before serving. Serve with a teaspoon of grated cheese on
top. Makes 5 cups.

1 cup serving - 85 calories, 1 med-fat meat exchange 3 grams
carbohydrate, 7 grams protein, 5 grams fat 55 mg sodium, 118 mg
potassium, 22 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

Compare Betty Crocker recipe made with canned broth and butter
: 1 cup, 385 calories, 18 g carb, 21 g protein, 25 g fat, 1000 mg
sodium.

 

 
Servings:
5

 

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