three-onion soup

My wife gets inspired to cook whenever Mai posts one of her recipes. She was saying that the dishes look so easy that even I can whip it up. Also, she’s been bugging me to get her one of those iPod docking stations for the kitchen. It’s just the cutest little thing and perfect for our tiny kitchen. So a few nights ago, my wife was feeling like she might be getting a cold so she decided to make Mai’s Fast Onion Soup, but with some twists. Mai said that the soup helps “alleviate colds’ symptoms” so she decided to give it a try.

Mai got her broth from Healthy Options. But we were on our way to S&R Alabang hoping that a pre-Christmas sale might be happening, plus some Ben&Jerry’s Banana Split craving was actually kicking in, so we’re crossing our fingers that they have some kind of chicken broth there. We actually found one made by Swanson.

The complete recipe can be found here. Here’s my wife’s version. Chop three kinds of onions (red, white, and spring). Sauté the red and white onions in olive oil (we didn’t have sunflower oil). Then add the chicken broth and water. A home-made broth, if you know how and have the time to make one, actually works too! Add a slightly beaten egg and stir. Season with soy sauce, salt, and pepper. Finally, add some leftover chicken that was shredded and some spring onions on top before serving. It was delicious! I think using three kinds of onions made a lot of difference, plus I liked the added chicken strips on top. Of course, as I can’t upload photos, I’m using Mai’s, just imagine the added chicken and spring onions. Just take my word for it. It’s really good and very easy to make. I am one very lucky man!