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Mexican Red Onion Soup

Eileen Goltz | Meat

Ingredients

3 tablespoons of olive oil

6 large red onions thinly sliced

1 tablespoon of sugar

1 teaspoon of oregano, dried, crumbled

3/4 teaspoon of ground coriander

3/4 teaspoon of ground cumin

1/4 teaspoon of ground allspice

1/4 teaspoon of ground cinnamon

1/2 cup of red wine vinegar

1/3 cup of orange juice

1 1/2 tablespoons flour

7 cups of vegetable or chicken stock

1/2 teaspoon of salt

1/4 teaspoon of pepper



Instructions

In a stockpot or 5-quart Dutch oven, heat the olive oil over low heat. Add the onions and cook, stirring frequently, for about 30 minutes or until softened and slightly colored. Sprinkle the onions with the sugar, oregano, coriander, cumin, allspice and cinnamon; cook for another 20 minutes, stirring occasionally. Stir in the red wine vinegar and orange juice and cook for another 4 minutes. 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.