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
We can track the history of written recipes way back into antiquity, certainly as far back as pharonic Egypt, and possibly even further. Interesting though that is, sadly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe in existence, according to historians is a series of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Later on, there were two interesting books which were published in the 1300s : one book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they are not about the curry that we all know today, but instead descriptions of the types of meals on the tables of the nobility of that period. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from middle-east cuisine, such as parsley and basil. The introduction of these new tastes was responsible for a torrent in publications on food, most of which are kept safe in academic collections. Over the succeeding few hundred years, the rich families of the West competed with each other to serve up the most extravagent banquests, and because of this cooks and their recipe collections were greatly in demand. However, it was during the nineteenth century that fine cookery and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, trying out, and recording recipes common in their social group. When we get to the twentieth century, cooking publications were in great demand, as a result of higher levels of literacy, people having more spare time and being a little richer. The TV revolution brings us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to access thousands of recipes just like those on our site. |
We hope you enjoy this Mexican Red Onion Soup (Vegan) recipe.
