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French Onion Soup 

2 large white onions
2 large red onions
4 small yellow onions
*secret ingredient* 1 medium vidalia sweet onion
2 tsp butter

4 tsp beef base
3 tsp chicken base
7 cups water

pinch of minced garlic or garlic powder
2 shakes white pepper
lots of black pepper
pinch of marjoram

swiss or provolone cheese
toasted french bread slices

Melt butter in large dutch oven or stock pot. Chop onions into 1-inch squares (it’s easier to eat!). Put onions into pot and glaze them over medium heat (cook them until they look very “wet” and you can see through the onion pieces). Stir often or the onions will scorch.

Add water and bouillon. Add spices to your taste. I grind fresh black pepper until my hand gets tired. Bring to boil, then simmer. The longer it cooks, the better it gets.

Place a piece of toasted bread in the bottom of a bowl, then pour soup over the bread and top with cheese. If your soup bowl can stand it, you can put this under the broiler for a few minutes to brown the cheese.

HEART SMART BEEF STROGANOFF 
Special Diets (diabetic, low carb, etc) - 
I make this for my dad (triple bypass before age 50) who now is also diabetic because he cut out *too much* fat from his diet...

You need a non-stick big saucepan or dutch oven to start with...

1# LEAN beef cubes (try to find "kabobs" or "stir fry" not just stew beef)
4 c low-salt beef boullion (Swanson's has it in cans)
white pepper 1/4 t / to taste
black pepper 1/2 t / to taste
garlic POWDER (not garlic salt) about 1/2 t / to taste
1 medium onion minced (I use dried minced onion)
1 c low-salt ketchup
marjoram 1/4 t / to taste
2# no yolks egg noodles
1 pint non-fat sour cream (breakstone's doesn't always blend in nicely - I just use store brand)
3 T flour

Put about 3 T of boullion into the pan with the meat.
Brown/braise the meat. Use a paper towel to pick up any extra fat that comes off.
Add the onion. If you're using real onions, cook together until onions "glaze." 
If you're using dried minced onion, just keep going...
Add the other spices, the rest of the boullion except for 2/3 cup, 
and the ketchup.
Bring to boil, then turn down to simmer.
Cover and simmer until meat falls apart (about 2 hrs).
Check periodically and add water to make sure meat stays covered.
When the meat falls apart, start the water for the noodles.
Bring the meat back up to a boil.
Put the flour and the remaining (2/3 c) of the boullion into a jar with a lid and shake it up until all the lumps in the flour are gone.
Pour the flour/boullion into the boiling meat/sauce and stir to thicken.
Turn back down to medium-low heat.
Add the sour cream and blend in.
By this time the noodles are probably cooked. Drain the noodles. Run some warm water over the colander to knock off some of the starch.
Put some noodles on your plate, ladle some meat sauce over it, and eat!

I DARE you to tell me this tastes low-fat.