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Ingredients Jump to Instructions ↓

  1. 3 tb Olive oil

  2. 6 lg Red onions -- thinly sliced

  3. 1 tb Sugar

  4. 1 t Oregano, dried -- crumbled

  5. 3/4 ts Ground cumin

  6. 3/4 ts Ground coriander

  7. 1/2 c Red wine vinegar

  8. 1/3 c Orange juice

  9. 1 1/2 tb All-purpose flour

  10. 7 c Stock

  11. 1/2 ts Salt

  12. 1/4 ts Pepper

  13. 1/4 ts Ground allspice

  14. 1/4 ts Ground cinnamon

  15. 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

  16. 20 minutes more, stirring occasionally. : Stir in the vinegar and orange juice and cook

  17. 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

  18. 20 minutes longer. Stir in the salt and pepper. Makes

  19. 8-1 1/2 cup servings. Per serving: cal

  20. 159, fat

  21. 6g, sodium 256mg, chol

  22. 0mg, cal from fat 34%

  23. 12-14-94. Recipe collection of Sue Smith.

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