Onion and Egg Soup (Cipollata) — Credit: Flavur / OpenAI

Ingredients

Preparation

1. In a large saucepan, sauté the onions in extra virgin olive oil.
2. Add the tomato and beef broth, and bring to a boil.
3. In a bowl, mix the egg yolks, parmesan, and basil.
4. When the onions are cooked, turn off the heat and pour in the egg mixture, stirring constantly.
5. Serve warm, not hot, garnished with grilled bread.

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Soups, broths

Onion and Egg Soup (Cipollata)

Name: Onion and Egg Soup (Cipollata)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Cuisine: Italy
Ingredients: 2 medium-sized onions, thinly sliced; 50g extra virgin olive oil; 4 egg yolks; 1 tomato, peeled and diced; 1 bunch of basil, finely chopped by hand; 3 tablespoons of grated parmesan; 1L beef broth; Salt and pepper, to taste

Preparation: 10 min

Cooking: 5 min

Servings: 6

This onion and egg soup, also called Cipollata, is a delicious and comforting starter. The caramelized onions add a fabulous richness to this dish, while the egg yolks create a silky texture. Perfect for winter evenings, this soup is served warm, accompanied by crunchy bread for a convivial meal.