- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped (1 cup)
- 1 cup long grain white rice, rinsed and drained
- 2 quarts chicken broth
- 4 eggs, separated
- 1/2 cup lemon juice
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon ground black pepper
Heat olive oil in a 4- to 5-quart saucepot over medium heat. Add onion and cook until translucent, 3 minutes.
Stir in rice and continue cooking, 2 minutes more.
Stir in broth and bring to a boil. Stir once, cover, reduce heat, and simmer until rice is tender, 15-18 minutes.
In a large bowl, whisk egg whites to soft peaks. Whisk in egg yolks and lemon juice.
Remove soup from heat. Slowly ladle 1 cup soup into egg mixture while whisking constantly to temper eggs. Return tempered eggs to saucepot, stirring to combine. Season to taste with salt and pepper. Serve immediately.