Mexican Red Onion Soup (Vegan) Recipe

Step 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.

Step 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.

Makes 8-1 1/2 cup servings.

Per serving: cal 159, fat 6g, sodium 256mg, chol 0mg, cal from fat 34%

From: Reader's Digest Live Longer Cookbook

Things You'll Need

  • 3tb Olive oil
  • 6lg Red onions; thinly sliced
  • 1tb Sugar
  • 1ts Oregano, dried; crumbled
  • 3/4ts Ground cumin
  • 3/4ts Ground coriander
  • 1/2c Red wine vinegar
  • 1/3c Orange juice
  • 1 1/2tb All-purpose flour
  • 7c Stock
  • 1/2ts Salt
  • 1/4ts Pepper
  • 1/4ts Ground allspice
  • 1/4ts Ground cinnamon

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