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Mexican Red Onion Soup (Vegan)

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      Title: MEXICAN RED ONION SOUP (VEGAN)
 Categories: Soups, Prodigy, Dec.
      Yield: 8 Servings
 
      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
 
  :      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
 
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