Mexican red onion soup (vegan)

Yield: 8 servings

Measure Ingredient
3 tablespoons Olive oil
6 larges Red onions; thinly sliced
1 tablespoon Sugar
1 teaspoon Oregano, dried; crumbled
¾ teaspoon Ground cumin
¾ teaspoon Ground coriander
½ cup Red wine vinegar
⅓ cup Orange juice
1½ tablespoon All-purpose flour
7 cups Stock
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Ground allspice
¼ teaspoon Ground cinnamon

: In a stockpot or 5 quart Dutch oven, heat the oil over low heat. Add the onions and cook, stirring frequently, for 30 minutes or until softened and lightly colored. Sprinkle the onions with the sugar, oregano, coriander, cumin, allspice, and cinnamon and cook 20 minutes more, stirring occasionally.

: Stir in the vinegar and orange juice and cook 4 minutes longer.

Sprinkle with the flour and cook, stirring constantly, for 1 minute.

Stir in the stock and bring to a boil over moderate heat. Adjust the heat so that the mixture simmers gently, cover, and cook 20 minutes longer. Stir in the salt and pepper. Makes 8-1½ cup servings. Per serving: cal 159, fat 6g, sodium 256mg, chol 0mg, cal from fat 34% from: Reader's Digest Live Longer Cookbook D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á

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