My husband prefers creamy or stew-like soups to brothy versions. This classic Italian soup had caught my eye in the past, but he “rejected” it as a dinner option. 
When it was featured in the New York Times as the recipe of the week, I had to have it. I made it when my husband had a work dinner! My son and I gobbled it up. What’s not to like? Eggs and cheese with loads of pepper. I used homemade stock as the base as well. Delicious.
This recipe was adapted from the New York Times, contributed by Samin Nosrat. We ate it with warm naan on the side (not very Italian, I know). Perfect warm and cozy comfort food on a cold night.
Yield: 6 servings
- ¼ cup extra-virgin olive oil
- 2 medium yellow onions, diced
- coarse salt
- 6 large eggs
- ½ cup finely grated fresh Parmesan, rind reserved, plus more for serving
- pinch of freshly grated nutmeg
- freshly ground black pepper
- 8 cups chicken stock, preferably homemade (I incorporated 4 cups of homemade Turkey Stock.)
- 2 T finely chopped flat-leaf parsley
- Set a large Dutch oven or soup pot over medium-high heat. Add oil. When it shimmers, add the onions and a generous pinch of salt.
- Reduce heat to medium. Stirring occasionally, cook onions for 10 to 15 minutes until tender. It’s fine if they start to take on a little color.
- In a large measuring cup or medium bowl with a spout, thoroughly whisk together the eggs, ½ cup grated Parmesan, nutmeg, black pepper, and a generous pinch of salt.
- When onions are tender, add Parmesan rind and stock to pot.
- Increase heat to high and bring to a boil. Reduce to a strong simmer.
- While gently whisking soup with one hand, pour egg mixture into pot in a thin stream with the other.
- Once all of the egg mixture has been added, turn off the heat.
- Remove Parmesan rind. Taste and adjust for salt.
- Ladle soup into bowls and serve immediately, garnished with Parmesan, black pepper, and parsley.
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