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Mexican Red Onion Soup
Mexican Red Onion Soup Eileen Goltz | Pareve or Meat
1 hour, 45 minutes 15 minutes
1 hour, 30 minutes

  • 3 Tablespoons of olive oil
  • 6 large red onions
  • 1 Tablespoon of sugar
  • 1 teaspoon of oregano, dried, crumbled
  • ¾ teaspoon ground coriander
  • ¾ teaspoon ground cumin
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • ½ cup red wine vinegar
  • ⅓ cup orange juice
  • 1½ Tablespoons flour
  • 7 cups of vegetable or chicken stock
  • ½ teaspoon salt
  • ¼ teaspoon pepper

  1. Thinly slice the red onion. 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.
  2. Sprinkle the onions with the sugar, oregano, coriander, cumin, allspice and cinnamon; cook for another 20 minutes, stirring occasionally.
  3. Stir in the red wine vinegar and orange juice and cook for another 4 minutes.
  4. Sprinkle with the flour and cook, stirring constantly, for 1 minute.
  5. 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.
  6. Stir in the salt and pepper.