Mexican Red Onion Soup (Vegan)
Yield
8 servingsPrep
10 minCook
80 minReady
90 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 6 | large |
red onion
thinly sliced |
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
oregano
dried, crumbled |
|
| ¾ | teaspoon |
cumin
ground |
|
| ¾ | teaspoon |
coriander
ground |
|
| ½ | cup |
red wine vinegar
|
|
| ⅓ | cup |
orange juice
|
|
| 1 ½ | tablespoons |
all-purpose flour
|
|
| 7 | cups |
stock
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
allspice
ground |
|
| ¼ | teaspoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 6 | large |
red onion
thinly sliced |
|
| 15 | ml |
sugar
|
|
| 5 | ml |
oregano
dried, crumbled |
|
| 3.8 | ml |
cumin
ground |
|
| 3.8 | ml |
coriander
ground |
|
| 118 | ml |
red wine vinegar
|
|
| 79 | ml |
orange juice
|
|
| 23 | ml |
all-purpose flour
|
|
| 1.7 | l |
stock
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
allspice
ground |
|
| 1.3 | 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.
