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Mexican Red Onion Soup

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Submitted by rosella

YIELD

8 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

3 45
TABLESPOONS ML OLIVE OIL
6 6
LARGE LARGE RED ONION
sliced
1 15
TABLESPOON ML SUGAR
1 5
TEASPOON ML OREGANO
dried, crumbled
¾ 3.8
TEASPOON ML CUMIN
ground
¾ 3.8
TEASPOON ML CORIANDER
ground
½ 118
79
CUP ML ORANGE JUICE
1 ½ 23
TABLESPOONS ML ALL-PURPOSE FLOUR
7 1.7
CUPS L STOCK
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML ALLSPICE
ground
¼ 1.3
TEASPOON ML CINNAMON
ground

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 492g (17.4 oz)
Amount per Serving
Calories 217 32% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 469mg 20%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 10%
Sugars g
Protein 15g
Vitamin A 1% Vitamin C 27%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 
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