Mexican Red Onion Soup Recipe
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.
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