Red onion flan with Pecorino Cheese fonduta and crisp bread

Red onion flan with Pecorino Cheese fonduta and crisp bread

Flan Cipolle rosse e pecorinoToday, we propose you a recipe to use Pienza’s Pecorino Cheese in your kitchen. The recipe is inspired to a poor dish like the onion and pecorino soup accompanied by toasted bread. The idea is to give to this poor and ancient dish a pinch of modernity and a a bit of delicacy without breaking the perfect balance. Try it, have fun and enjoy your meal.


– 4/5 red onions
– 300 g  Semi matured Pecorino Cheese
– 250 ml fresh cream (200 ml for the flan and 50 ml for fonduta)
– 4 eggs
– 1 egg yolk
– 100 g breadcrumbs
– Extra Virgin Olive Oil
– salt
– pepper



For Bread Crumb:

Place a pan on the fire with oil. Once the oil is hot, add the breadcrumbs and let it toast. If you see that the bread is too dry add other oil. Finally, add salt and pepper.

For the fonduta:

Grate the Pecorino Cheese. Then put 50ml of fresh cream on the fire. When it begins to boil, turn off the fire and add the Pecorino Cheese, the yolk and with the help of a whisk, mixed it quickly. Add salt and pepper and keep warm.

For the flan:

Cut finely the onions and stew them in a pan, letting them lose their vegetation water. Once cooked put them in a mixer to obtain a soft pureè.
Once obtained 200 g of onion puree, add 200 ml of fresh cream and 4 eggs, salt, pepper and mix well. Pour the mixture into 4 cookie-cutters and bake at 150° for 20-25 minutes. Once cooked let them cool down.


Put the flan in the center of a flat dish and surround it with a little of fondue. Add crispy bread over it. A pinch of pepper and serve.