Shanna's Mexican Onion Soup
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
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.
100,000 B.C.
First modern Homo sapiens in
South Africa
.