I had a lot of red onions to use up, plus some potatoes and courgettes, so I made a variation on Mexican red onion soup, based on a recipe from the Recipe Source website.
Ingredients (amounts given makes 8 servings)
- 3 tbsp olive oil
- 6 large red onions, thinly sliced
- 1 tbsp sugar (I used fruit sugar, and less of it)
- 1 tsp dried oregano
- ¾ tsp ground cumin
- ¾ tsp ground coriander
- ½ cup red wine vinegar (I used white wine vinegar)
- ⅓ cup orange juice (I used pineapple juice)
- 1½ tblsp plain flour
- 7 cups vegetable stock
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp ground allspice
- ¼ tsp ground cinnamon
- In a stock pot, heat the oil gently then add the onions and cook slowly, stirring frequently for up to 30 minutes or until soft and lightly coloured.
- Sprinkle the onions with the sugar, oregano, coriander, cumin, allspice, and cinnamon and cook up to 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.
My variation included the pineapple juice and fruit sugar, as mentioned above (plus white wine vinegar as that was all I had available). The extra ingredients were:
- boiled new potatoes, finely chopped into mini chip shapes; and
- two courgettes, cut using a vegetable noodle maker into spirals/helices.
These were added in step 4 above.