Ingredients 5 each onions, sliced 3 tablespoon sherry 1 tablespoon butter, or margarine 1 tablespoon flour 6 cup beef stock 3 1/2 tablespoon low-sodium soy sauce 1 pepper, freshly ground 1/2 cup parmesan cheese, grated         ---beef stock--- 2 1/2 pound beef bones 4 qt water 5 each anise seeds, whole 5 each celery, tops 2 each onions, whole 12 each peppercorns Directions: French onion Soup: In a large heavy-gauge soup pot saute the onions, dry, for about 2 minutes. When the bottom of the pot begins to brown, add the sherry and continue to saute the onions for 4 more minutes. 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. Slowly add 1 cup of the beef broth into the margarine-flour mixture, stirring as mixture thickens slightly. Combine the liquid with the cooked onions. Add the remaining 5 cups of the stock, soy sauce, and pepper, and simmer for 15 minutes. Serve with 1 tb of grated parmesan cheese. YIELD: Makes 8 (3/4-cup) servings. Per Serving: 74 cals, 4.5gm protein, 1.8gm total fat, 9gm carbo, 0mg chol, 1.7gm fiber, 320mg sodium, 34mg calcium. 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. Strain through a colander. YIELD:Makes about 2.5 qts. Per Serving: 16 cals, 3.6gm protein, 0gm total fat, 0gm carbo, 0mg chol, 0gm fiber, 65mg sodium, 0.3mg calcium Exchanges: 1/3 meat