Mexican Red Onion Soup (Vegan)

A Mexican spin on French onion soup built with six large red onions cooked low and slow for 50 minutes, then simmered in stock with a warm spice blend of cumin, coriander, allspice, and cinnamon. Red wine vinegar and orange juice add a bright, sweet-tart dimension that French onion soup doesn’t have.

The two-stage onion cooking is where the magic happens. Thirty minutes of slow sweating softens the red onions and draws out their natural sweetness. Then the spices go in and cook for another 20 minutes, letting the cumin and coriander toast in the onion juices and develop deeper, more complex flavors. The vinegar and orange juice deglaze the pot and add a layered acidity.

A sprinkle of flour before the stock goes in gives the broth body without making it heavy. It thickens just enough to coat a spoon and feel substantial in the bowl.

Chef Tips

• Keep the heat low during the first 30 minutes. Red onions burn more easily than yellow onions and turn bitter fast.
• Stir the flour in and cook for a full minute before adding stock. This cooks out the raw flour taste.
• The sugar helps the onions caramelize. Don’t skip it even though there’s already natural sweetness in the onions.
• This soup tastes even better the next day after the spices have had time to mellow.

Variations

• Top with tortilla strips and avocado slices for a Mexican garnish.
• Add a chipotle pepper in adobo for smoky heat.
• Use vegetable stock to keep it vegan, or beef stock for a richer, non-vegan version.