3 tbsp olive oil
6 large red onions, thinly sliced
1 tbsp sugar
1 tsp oregano, dried, crumbled
3/4 tsp ground cumin
3/4 tsp ground coriander
1/2 cup red wine vinegar
1/3 cup orange juice
1 1/2 tbsp all-purpose flour
7 cup stock
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground allspice
1/4 tsp ground cinnamon
Directions
: 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
Servings: 8 servings
Mexican Red Onion Soup (Vegan) Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Mexican; Soup; Vegetable
The History of Recipes
Academics have traced the existance of recipes back into distant history, certainly as far as ancient Egypt, and possibly even further than that. However, these, old cook books were just basic hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe found, according to academics is a collection of stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. During Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, a very modern way of dining. This early Roman chef recounts how the ancient cooks made use of many spices and herbs, including a few that are still present in modern kitchens for example basil, mint and dill. In the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from the Middle-East, such as coriander, parsley, and rosemary. The introduction of these new foods and spices caused a torrent in manuscripts on food, the majority of which are now in private collections. During the succeeding few hundred years, the wealthy families of Europe competed to lay on the most exotic meals, and as a result cooks and their recipes were at a premium. Nevertheless, it wasn`t until the nineteenth century that formal cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording the recipes of their peers. Like it or not, the introduction of television brought us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Mexican Red Onion Soup (Vegan) recipe.
