Mexican Red Onion Soup

Yields:	8 servings
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	Preparation	10 minutes
	Cooking	1 hours
	Ready In	1 hours

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Ingredients

3	tablespoons	olive oil
6	large	red onions	sliced
1	tablespoon	sugar
1	teaspoon	oregano	dried, crumbled
3/4	teaspoon	cumin	ground
3/4	teaspoon	coriander	ground
1/2	cup	red wine vinegar
1/3	cup	orange juice
1 1/2	tablespoons	flour, all-purpose
7	cups	stock
1/2	teaspoon	salt
1/4	teaspoon	black pepper
1/4	teaspoon	allspice	ground
1/4	teaspoon	cinnamon	ground

Directions

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.

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.

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Member Review

Prosciutto and Green Pea Risotto

A very nice risotto, lovely mingling of rich flavors. Lots of work with all that stirring putting the love into the dish. The results are certainly worth it.

Reviewed by sean