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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
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer
Cuisine: Californian
Ingredients Equipment Method Notes

Ingredients
  

Onion Cups
  • 2 white onions peeled and cut into thick rings
  • 8 oz Pecorino Romano PDO cheese grated
  • 2 tablespoon olive oil
  • ½ teaspoon black pepper
Pecorino Foam
  • 1 cup heavy cream chilled
  • ½ cup Pecorino Romano PDO cheese finely grated
  • 2 gelatin sheets bloomed
  • ¼ cup water for blooming
  • salt to taste

Equipment

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

Method
 

Prepare the Onion Cups
  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
  2. Brush onion rings with olive oil and season with black pepper.
  3. Cover each ring with grated Pecorino Romano PDO, pressing to adhere.
  4. Bake 15–20 minutes until golden and crispy, rotating the pan as needed.
  5. Immediately nest warm rings into a greased cupcake tin to form cups. Let cool.
Make the Pecorino Foam
  1. Warm cream in a saucepan over medium heat. Add bloomed gelatin and stir to dissolve.
  2. Whisk in grated Pecorino Romano PDO until melted.
  3. Transfer to a siphon canister, charge with one cartridge, and chill 20 minutes.
Assemble
  1. Shake siphon upside down and dispense foam into onion cups.
  2. Top with black pepper and additional Pecorino shavings.

Notes

Storage: best assembled and served immediately. The baked onion cups keep in an airtight container at room temperature for up to 1 day; make the Pecorino foam fresh.

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