Mexican Red Onion Soup Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| Red onions | 6 Large, thinly sliced | |
| Sugar | 1 Tablespoon | |
| Dried oregano | 1 Teaspoon, crumbled | |
| 3/4 teaspoon each ground coriander and cumin | ||
| 1/4 teaspoon each ground allspice and cinnamon | ||
| Red wine vinegar | 1/2 Cup (16 tbs) | |
| Orange juice | 1/3 Cup (16 tbs) | |
| All purpose flour | 1 1/2 Tablespoon | |
| 7 cups Chicken Stock or 3 1/2 cups low-sodium chicken broth mixed with 3 1/2 cups water | ||
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 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.
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.
Chef
