Onion Soup Emilia-Romagna Style

This rich dish, almost more stew than soup, makes for a restorative lunch on a chilly autumn day. Italians use cipollotte, red onions, with the green stalks still fresh and soft, which add a fragrant bite. If you can find them at the farmers market in the fall, you should use them too. The eggs stirred in at the end reflect the Emilian love of rich, farm-fresh intensity; you can omit them if you want and just add the cheese for a lighter version.