Umbrian onion soup with eggs and pecorino

Ingredients

For 1 serving

• Onion250 g
• Canned peeled tomatoes100 g
• Eggs2
• Pecorino15 g
• Vegetable broth300 ml
• Extra virgin olive oil10 g
• Basil4 g
• Whole wheat bread2 slices
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, celery,

Method

1. Peel the onions, halve them and slice them very thinly. Heat the olive oil in a lidded pan and sweat them for 30 minutes over low heat with a pinch of salt, stirring often, until very soft, golden and sweet; if they stick, add a spoonful of water.
2. Meanwhile warm the vegetable stock and break up the peeled tomatoes.
3. Add the tomatoes and hot stock and cook for 15 minutes over medium-low heat, until the soup has thickened a little; adjust the salt.
4. In a bowl beat the eggs with the grated pecorino. Turn off the heat and pour them into the soup, stirring at once, until it thickens into a soft cream without scrambling.
5. Toast the wholemeal bread and serve the soup with torn basil, a grind of black pepper and the bread.