Mexican Red Onion Soup Recipe
Heavenly, superb, outstanding, are just some words to describe mexican red onion soup. A delicious mexican red onion soup gets its taste from vegetable. It is the answer when you look for a tasty appetizer. This mexican recipe of mexican red onion soup is relished the world over. Is there a higher crime than reading about this mexican red onion soup and not trying it out?
Ingredients
3 tablespoons olive oil
6 large red onions, thinly sliced (12 cups)
1 tablespoon sugar
1 teaspoon dried oregano, crumbled
3/4 teaspoon each ground coriander and cumin
1/4 teaspoon each ground allspice and cinnamon
1/2 cup red wine vinegar
1/3 cup orange juice
1 1/2 tablespoons all-purpose flour
7 cups Chicken Stock or 3 1/2 cups low-sodium chicken broth mixed with 3 1/2 cups water
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
Directions
1 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.
2 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.
2 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.
