I love the name of this recipe! But it’s nothing more exotic than onion egg drop soup. The onion flavor is subtle rather than harsh, and the soup is surprisingly satisfying. It’s a simple soup that’s good for when unexpected company drops in as it cooks up in less than 20 minutes. Instead of stale bread I used homemade whole wheat croutons.
Fried Water (Adapted from Kate Winslow and Guy Ambrosino)
4 medium onions
1/3 cup olive oil
4 large eggs
5 cups water
Salt and pepper to taste
8 slices stale French bread
Parsley or cilantro for garnish
Slice onions into rings. Heat olive oil gently in a medium pot and fry onions about 5-7 minutes or until they look shiny and translucent. Carefully add water and simmer until the onions become soft and silky, about 10 minutes.
Beat the eggs with a teaspoon of salt. Turn off the heat under the soup. Slowly drizzle the egg into the soup, stirring with a fork. Season with salt and pepper to taste.
To serve, set out 4 shallow soup bowls and lay two slices of stale French bread in each. Ladle the fried water over the bread. Garnish with parsley/cilantro. Serve at once.