fat-free and healthy soup!!

C

cassitee

New member
try to have this once a day.. then in 4 weeks time you will see changes
in your body.. losing some pounds and gaining some curves..

French Onion Soup 'easy recipes' (http://www.easycookrecipes.com)

1/2 lb. onions, 3 oz. grated cheese, 2 oz. butter, some squares of whole
meal bread, pepper and salt to taste.
Peel and chop the onions, and fry them a nice brown in the butter. When
brown add to it the cheese and 3 pints of water. Boil all up together
and season to taste. Place the bread in the tureen, pour the boiling
soup over it, and serve.

thanks....




--
guiller
 
In article ,
"Julie Bove" wrote:



Diarrhea from all the onions?


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
guiller wrote:

Better yet, learn to make a real onion soup. Try Mastering the Art of French
Cooking for an excellent recipe.

BTW, your recipe contains butter, so it is not "fat free." You could have
used olive oil, or a combo of olive oil and butter, either of which would be
healthier.
 
On Mar 8, 10:43?am, Melba's Jammin'
wrote:

1/2 lb of onion isn't all that much. Let's see. Three pints
of water. Call it 12-ounce servings (to make the
arithmetic easier). Four servings, with two ounces of
onion (reduced down to next to nothing by frying) in
each. Shoot, I probably have two ounces of raw onion
in a tuna salad sandwich.

The recipe sounds terrible, though. Where's the beef?
If you're going to put in 3 oz cheese and 2 oz butter,
you may as well use beef broth rather than water.

Cindy Hamilton
 
Omelet wrote:

-snip-

-snip-

Mighty hearty, I'd say. We slice the onions, use Gouda &
toasted italian bread- oh, and add a bit of Savory & James cream
sherry, and some Lee & Perrins-- but the process is the same.

For me, French onion soup is one of those things that you don't eat
often-- but when you do, it should be a totally satisfying experience.

I'm afraid the op's recipe would leave me wanting more. [or turn me
off to FO soup forever.]

Jim
 
"guiller" wrote in message
news:[email protected]...

Thats it. I've banned foodbanter.com at last. If anyone knows of a valid
poster who actually replies, let me know and i can special add them back in.
They won't know it of couse. I'm pretty sure the site filters out any
negative comments about them.
 
"Lucille" wrote



You won't be very happy. It's a bad version. Water onions and fat.
Subject line even says 'fat free' which lets you know how much cookery this
person has.
 
"Dan Abel" wrote


Oh well. I'll just do without the lot of them then since they make it
impossible to add the few valid ones back in.

I wonder how much per month these idiots are paying to get that site's
access to our free usenet feeds?
 
In article , cshenk1
@cox.net says...


creating

Nope. On another group I see repeat posters from a banter site who
always use their same from-ID.


Nothing. It's free.

The banter sites make their money from the advertising revenue.
Advertisers are paying for exposure to what they must imagine is a far
larger audience than it is (because banter is displaying newsgroups); IOW.
Usenet group posters are being used as "rent-a-crowd" window dressing to
attract advertisers.

Janet
 
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