• Preparation time
    40 min
  • Difficulty Easy
  • Number of servings
Made with Minor’s® Classical Reductions™ Reduced Vegetable Stock.
  • Corn oil -- 1/4 cup
  • White onions, julienned -- 4 each
  • Garlic, minced -- 2 Tbsp
  • Minor’s® Classical Reductions™ Reduced Vegetable Stock, prepared as broth -- 2 1/2 qt
  • Eggs --6 each
  • Parsley, minced-- 2 Tbsp
  • Pecorino Romano, freshly grated -- 1/4 cup
  • 1
    In a medium stock pot over medium flame, add oil and onions. Cook until onions are translucent, about 4 minutes.
  • 2
    Add garlic and continue to cook for 2 additional minutes. Season with salt and pepper. Add broth and bring to a simmer.
  • 3
    In a small mixing bowl, whisk eggs together with salt and pepper to taste until completely mixed.
  • 4
    Using a whisk, create a vortex in the soup by whisking in a circular motion. Pour egg mixture through a slotted spoon into the broth. Once all the egg has been added let the soup sit for 3 minutes.
  • 5
    Season with salt and pepper. Finish with parsley and pecorino cheese.
Serving Suggestions/Variations

Add sautéed spinach and garnish with a Parmesan frico.