Onion Cups with Pecorino Romano

Crispy roasted onion cups. Airy Pecorino Romano foam. One bite delivers everything: crunch, salt, umami, and that unmistakable depth Pecorino Romano brings to the table.A dish that looks refined, but hits like comfort food.

Why You'll Love Onion Cups with Pecorino Romano❤️

This dish looks elegant but eats like pure comfort-crispy roasted onions turn into golden cheese cups that shatter with each bite, while the Pecorino Romano foam adds a light, airy contrast bursting with salty depth and umami. Every element is built around showcasing Pecorino Romano as the hero ingredient, delivering that unmistakable savory intensity in a texture-forward bite that's both refined and wildly craveable.

Tips and Tricks

• Ensure the foam is well-chilled before dispensing to achieve optimal texture.
• For extra crunch, broil the onion cups for the last 2 minutes of baking.
• Bloom gelatin fully to prevent grainy texture in the foam.

Variations

• Spicy Kick: Add a pinch of cayenne to the foam for heat.
• Herb-Infused: Blend fresh thyme into the cheese mix for an herby note.

Substitutions

• Heavy Cream: Use half-and-half in a pinch, though the foam will be less rich and airy.
• Gelatin Sheets: You can replace with powdered gelatin (1 packet = 2 sheets) bloomed in the same amount of water.

Best served with

• Sparkling Lambrusco
• Mixed baby greens with balsamic reduction
• Grilled figs with honey
• Crusty Italian bread with olive oil and balsamic

How to Store Leftovers

• Store onion cups separately from the foam in airtight containers. Reheat cups in a 350°F oven for 5 minutes to crisp up.
• Foam can be recharged and dispensed directly from the siphon. Consume within 2 days.

Onion Cups with Pecorino Romano

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Crispy roasted onion cups. Airy Pecorino Romano foam. One bite delivers everything: crunch, salt, umami, and that unmistakable depth Pecorino Romano brings to the table.A dish that looks refined, but hits like comfort food.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 45 minutes mins

Course: Appetizer

Cuisine: Californian

Ingredients Equipment Method

Ingredients

  

Prepare the Onion Cups:

• Preheat oven to 375°F 190°C. Line a baking sheet with parchment.
• Brush onion rings with olive oil and season with black pepper.
• Cover each ring with grated Pecorino Romano PDO pressing to adhere.
• Bake 15-20 minutes until golden and crispy rotating the pan as needed.
• Immediately nest warm rings into a greased cupcake tin to form cups. Let cool.

Make the Pecorino Foam:

• Warm cream in a saucepan over medium heat. Add bloomed gelatin and stir to dissolve.
• Whisk in grated Pecorino Romano PDO until melted.
• Transfer to a siphon canister charge with one cartridge, and chill 20 minutes.

Assemble:

• Shake siphon upside down and dispense foam into onion cups.
• Top with black pepper and additional Pecorino shavings.

Equipment

• Baking Sheet
• Mixing bowl
• Measuring cups and spoons
• Siphon canister with charger
• Saucepan
• Whisk
• Cupcake or muffin tin
• Parchment paper

Method

 

Onion Cups

1. 2 white onions, peeled and cut into thick rings
2. 8 oz Pecorino Romano PDO cheese, grated
3. 2 tablespoon olive oil
4. ½ teaspoon black pepper

Pecorino Foam

1. 1 cup heavy cream, chilled
2. ½ cup Pecorino Romano PDO cheese, finely grated
3. 2 gelatin sheets, bloomed
4. ¼ cup water, for blooming
5. Salt, to taste

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