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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 6 |
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MEXICAN RED ONION SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Ballard Estate in Euless, Texas in 1991. Ingredients:
3 tablespoons olive oil |
6 large red onions thinly sliced |
1 tablespoon granulated sugar |
1 teaspoon dried oregano crumbled |
3/4 teaspoon ground coriander |
3/4 teaspoon ground cumin |
1/4 teaspoon ground allspice |
1/4 teaspoon ground cinnamon |
1/2 cup red wine vinegar |
1/3 cup orange juice |
1-1/2 tablespoons all purpose flour |
7 cups chicken stock |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. In large pot heat olive oil over low heat then add onions and cook stirring frequently 30 minutes.
2. Sprinkle onions with sugar, oregano, coriander, cumin, allspice and cinnamon.
3. Cook another 20 minutes stirring occasionally then stir in vinegar and orange juice.
4. Cook another 5 minutes then sprinkle with flour and cook stirring constantly for 1 minute.
5. Stir in stock and bring to boil over medium then lower heat and simmer covered for 20 minutes
6. Stir in the salt and pepper and serve immediately.
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