MEXICAN RED ONION SOUP (VEGAN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Prodigy
Dec.

Amount Measure Ingredient — Preparation Method
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3 tb Olive oil
6 lg Red onions — thinly sliced
1 tb Sugar
1 t 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

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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