| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Soups, Prodigy, Dec., Fatfree |
8 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 6 |
lg |
Red onions; thinly sliced |
| 1 |
tb |
Sugar |
| 1 |
ts |
Oregano, dried; crumbled |
| 3/4 |
ts |
Ground cumin |
| 3/4 |
ts |
Ground coriander |
| 1/2 |
c |
Red wine vinegar |
| 1/3 |
c |
Orange juice |
| 1 1/2 |
tb |
All-purpose flour |
| 7 |
c |
Stock |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Ground allspice |
| 1/4 |
ts |
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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