Real mexican red onion soup (vegan)

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Recipe by: keefer

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Olive oil
6 lg Red onions; thinly sliced
1 tb Sugar
1 ts Oregano, dried; crumbled
3/4 ts Ground cumin
3/4 ts Ground coriander
1/2 c Red wine vinegar
1/3 c Orange juice
1 1/2 tb All-purpose flour
7 c Stock
1/2 ts Salt
1/4 ts Pepper
1/4 ts Ground allspice
1/4 ts 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 8-1 1/2 cup servings. Per
serving: cal 159, fat 6g, sodium 256mg, chol 0mg, cal from fat 34%

from: Reader's Digest Live Longer Cookbook