Mexican Red Onion Soup
|Olive oil||3 Tablespoon|
|Red onions||6 Large, sliced|
|Dried oregano||1 Teaspoon, crumbled|
|Ground coriander||3⁄4 Teaspoon|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1 1⁄2 Tablespoon|
|Chicken stock/3 1/2 cups low sodium chicken broth mixed with 3 1/2 cups water||7 Cup (112 tbs)|
|Black pepper||1⁄4 Teaspoon|
1 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.
2 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.