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Mexican red onion soup (vegan)
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| Artist: |
_ |
| Categories: |
Mexican, North American, Onions, Soups & Stews, South American, Vegan |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 3
| tbsp | Olive oil | | 6
| large | Red onions, thinly sliced | | 1
| tbsp | Sugar | | 1
| tsp | Oregano, dried, crumbled | | 3/4
| tsp | Ground cumin | | 3/4
| tsp | Ground coriander | | 1/2
| cup | Red wine vinegar | | 1/3
| cup | Orange juice | | 1 1/2
| tbsp | All-purpose flour | | 7
| cup | Stock | | 1/2
| tsp | Salt | | 1/4
| tsp | Pepper | | 1/4
| tsp | Ground allspice | | 1/4
| tsp | Ground cinnamon |
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Procedures:
| 1 | : in a stockpot or 5 quart dutch oven, heat the oil over low heat. | | 2 | Add the onions and cook, stirring frequently, for 30 minutes or until softened and lightly colored. | | 3 | Sprinkle the onions with the sugar, oregano, coriander, cumin, allspice, and cinnamon and cook 20 minutes more, stirring occasionally. | | 4 | : stir in the vinegar and orange juice and cook 4 minutes longer. | | 5 | Sprinkle with the flour and cook, stirring constantly, for 1 minute. | | 6 | Stir in the stock and bring to a boil over moderate heat. | | 7 | Adjust the heat so that the mixture simmers gently, cover, and cook 20 minutes longer. | | 8 | Stir in the salt and pepper. | | 9 | Makes 8-1 ?cup servings. | | 10 | Per serving: cal 159, fat 6g, sodium 256mg, chol 0mg, cal from fat 34% |
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