Mexican Red Onion Soup Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Olive oil3 Tablespoon
 Red onions6 Large, thinly sliced
 Sugar1 Tablespoon
 Dried oregano1 Teaspoon, crumbled
 3/4 teaspoon each ground coriander and cumin
 1/4 teaspoon each ground allspice and cinnamon
 Red wine vinegar1/2 Cup (16 tbs)
 Orange juice1/3 Cup (16 tbs)
 All purpose flour1 1/2 Tablespoon
 7 cups Chicken Stock or 3 1/2 cups low-sodium chicken broth mixed with 3 1/2 cups water
 Salt1/2 Teaspoon
 Black pepper1/4 Teaspoon

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.
Quantcast