| 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
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