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Mexican Red Onion Soup

Healthy.Eater's picture
Ingredients
  Olive oil 3 Tablespoon
  Red onions 6 Large, sliced
  Sugar 1 Tablespoon
  Dried oregano 1 Teaspoon, crumbled
  Ground coriander 3⁄4 Teaspoon
  Cinnamon 1⁄4 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)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy

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