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Mexican Red Onion Soup

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Recipe

 

Yield

8 servings

Prep

10 min

Cook

1 hrs

Ready

1 hrs
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 tablespoons olive oil
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6 large red onion
sliced
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1 tablespoon sugar
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1 teaspoon oregano
dried, crumbled
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¾ teaspoon cumin
ground
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¾ teaspoon coriander
ground
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½ cup red wine vinegar
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cup orange juice
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1 ½ tablespoons all-purpose flour
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7 cups stock
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½ teaspoon salt
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¼ teaspoon black pepper
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¼ teaspoon allspice
ground
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¼ teaspoon cinnamon
ground
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Ingredients

Amount Measure Ingredient Features
45 ml olive oil
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6 large red onion
sliced
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15 ml sugar
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5 ml oregano
dried, crumbled
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3.8 ml cumin
ground
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3.8 ml coriander
ground
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118 ml red wine vinegar
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79 ml orange juice
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23 ml all-purpose flour
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1.7 l stock
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2.5 ml salt
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1.3 ml black pepper
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1.3 ml allspice
ground
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1.3 ml cinnamon
ground
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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 21732% 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?
 
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