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Five pieces of toasted bread topped with creamy white cheese and freshly grated cheese are arranged on a beige plate. The cheese is sprinkled generously, leaving shavings scattered on the plate.

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.
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Prep Time 30 minutes
Total Time 45 minutes
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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