Onion Soup (Wedman)

      5 c  Water
      4 oz [Lean beef] cubes or soupbones
      2 lg Onions
      2 ts Vegetable oil
    1/4 ts Pepper
      2    Bay leaves
    1/4 ts Dried thyme
           Salt (optional)
           Grated Parmesan cheese

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
Yield: 5 Servings