Recipe - Mexican Red Onion Soup (Vegan)

3 tablespoon Olive oil
6 lg Red onions; thinly cut or sliced up
1 tablespoon Sugar
1 teaspoon Oregano, dried; crumbled
Three fourths teaspoon Ground cumin
Three fourths teaspoon Ground coriander
One half cup Red wine vinegar
1/3 cup Orange juice
1 One half tablespoon Allpurpose flour
7 cup Stock
One half teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Ground allspice
One fourth teaspoon Ground cinnamon

: 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. Makes 81 One half cup servings. Per serving: cal 159, fat
6g, sodium 256mg, chol 0mg, cal from fat 34%

from: Reader's Digest Live Longer Cookbook

D/L from Prodigy 121494. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip