Mexican Onion Soup now that the Onions are so cheap

Mexican Onion Soup.
This was a favorite once upon a time. Going to try it again.

6 large onions, thinly sliced
7 1/2 cups of veggie broth, I'm going to try the No-Chicken broth if I can find it.
1 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon oregano leaves,
1/3 cup flour
2 Tablespoons ground NM or California chilies
1 1/4 cups shredded Jack Cheese with jalapenos,
Fried tortilla strips

In large pan place the onions, 1 cup of the broth, and the 3 spices. Cover and cook stirring occasionally until most of the liquid evaporates 25 to 30 minutes, Continue until the onions are caramelized
Mix in flour and cook a few minutes to get the starch out, then add rest of broth,
Garnish with cheese and Tortilla strips.

Note: Okay, 3 T flour at most.  1/3 cup is way to much.

Travel while Vegan is always an issue. You can't just stop at a fast food place because even if they have something you can eat, like salads, you can bet something will have an animal byproduct. And when cooking you don't want a million different ingredients. So this is going to be my travel blog with recipes.

Never added our pictures from Jim Creek. We had a wonderful time and actually managed a full week without a cell phone or WIFI.  Its a wonderful campground