0
(0)
CATEGORY CUISINE TAG YIELD
Mexican Dec., Fatfree, Prodigy, Soups 8 Servings

INGREDIENTS

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

INSTRUCTIONS

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 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  D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

A Message from our Provider:

“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?