Mexican Red Onion Soup

• 3 tablespoons olive oil
• 6 large red onion sliced
• 1 tablespoon sugar
• 1 teaspoon oregano dried, crumbled
• 3/4 teaspoon cumin ground
• 3/4 teaspoon coriander ground
• 1/2 cup red wine vinegar
• 13 cup orange juice
• 1 1/2 tablespoons flour, all-purpose
• 7 cups stock
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon allspice ground
• 1/4 teaspoon cinnamon ground

1. In a stockpot or 5 quart Dutch oven, heat the oil over low heat.
2. Add the onions and cook, stirring frequently, for 30 minutes or until softened and lightly colored.
3. Sprinkle the onions with the sugar, oregano, coriander, cumin, allspice, and cinnamon and cook 20 minutes more, stirring occasionally.
4. Stir in the vinegar and orange juice and cook 4 minutes longer.
5. Sprinkle with the flour and cook, stirring constantly, for 1 minute.
6. Stir in the stock and bring to a boil over moderate heat.
7. Adjust the heat so that the mixture simmers gently, cover, and cook 20 minutes longer.
8. Stir in the salt and pepper.

olive oil, red onion, sugar, oregano, cumin ground, coriander ground, red wine vinegar, orange juice, flour, stock, salt, black pepper, allspice ground, cinnamon ground

Taken from recipeland.com/recipe/v/mexican-red-onion-soup-38471 (may not work)