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There are recipes that are quick and easy, and then there are recipes like this Roasted Cipollini Onion Torta with Pecorino Fonduta—a labor of love that’s worth every second. Inspired by a dish from Ci Siamo in NYC (that I’ve never even eaten, but thank you, Instagram), this torta is what happens when sweet, caramelized cipollini onions meet a buttery Pecorino crust and a luxuriously creamy cheese sauce. It’s rich, decadent, and a total showstopper—perfect for impressing guests or treating yourself to something extraordinary. Yes, it’s a project. No, it’s not cheap to make. But trust me when I say the first bite of those golden, roasted onions wrapped in velvety fonduta and flaky crust will make you forget the time (and money) you spent—I hope. Get ready for a tart that’s as stunning as it is delicious.

When I saw Lindsay from Pinch of Yum raving about the Roasted Onion Torta at Ci Siamo, my inner food nerd went into overdrive. A savory tart? One of my favorite things. Packed with caramelized onions? Pecorino fonduta drizzled over the top? Yes, please. Unfortunately, a quick trip to NYC wasn’t in the cards, so I did what I always do: scoured the internet, found the recipe, and promptly turned my kitchen into a test lab. Spoiler alert: The first attempt was…not great. Crust that fell apart, overly salty onions, and enough Pecorino fonduta to drown a small village. But after some tweaking, I landed on this version. I adapted the crust from this Wild Mushroom Tart to fit the bill, reduced the salt, scaled down the fonduta and added Taleggio because why not add more cheese. The result? A decadent, buttery, onion-packed torta that feels like a warm culinary hug

Let’s dive into the details: the history, the ingredients, and why you need this in your life.

A Brief History of Savory Tarts

Savory tarts, like this torta, have deep roots in European cuisine, particularly in Italy and France. These pies or tarts were a clever way to repurpose leftover ingredients into something beautiful and delicious. The addition of creamy cheese sauces, like the Pecorino fonduta here, is a classic Italian touch—rich, salty, and utterly irresistible. While traditionally, savory tarts might use a mix of cheeses or vegetables, this recipe shines the spotlight on caramelized cipollini onions, a small, flat onion variety known for their natural sweetness.

Ingredients: Traditional Meets Modern Tweaks

At its heart, this recipe is all about simplicity elevated by quality ingredients. Here’s what makes it special:

Cipollini Onions

These small, sweet onions caramelize beautifully, turning golden and sticky. They can be hard to find, but I ordered online only to find them right after they came at a gourmet grocery store in Des Moines. I’m not sure I would recommend substituting shallots, as I think the flavor might be too strong—unless you’re feeling adventurous (and if you do, let me know how it goes).

Pecorino Crust

A buttery, flaky crust infused with salty Pecorino Romano. It’s the savory cousin to a pie crust you never knew you needed.

Marsala or Sherry

These fortified wines add depth to the roasted onions, balancing their sweetness with a hint of acidity.

Pecorino Fonduta

Think of this as a fancy cheese sauce, made even better with Taleggio. Creamy, salty, and slightly nutty, it ties the whole dish together.

Finishing Touches

A drizzle of balsamic vinegar and a sprinkle of fresh thyme add brightness and complexity, balancing the richness of the onions and cheese.

The Technique: Bringing It All Together

Here’s an overview of how it all comes together, without getting lost in the weeds:

The Crust

Start with a food processor to mix the dry ingredients with frozen butter.
Add a splash of red wine vinegar for tang and just enough ice water to bring it together.
Chill, roll, and bake it until golden. Pro tip: Let it overhang slightly in the pan to prevent shrinking.

Caramelized Cipollini Onions

Blanch, peel, and roast the onions for 2+ hours with butter, olive oil, and Marsala. Yes, it’s a long time, but the transformation is worth it: deeply golden, soft, and sweet onions that steal the show.

Pecorino Fonduta

Reduce the cream before blending it with Pecorino and Taleggio. A blender ensures a velvety, lump-free texture (trust me, skip the whisk unless you love frustration).

Assembly and Bake

Spread a layer of fonduta on the crust, mound the onions on top, and cover them with more fonduta and cheese.
Bake until everything is bubbly, golden, and impossible to resist.

Equipment Needed

Tips & Tricks for Success

Don’t Rush the Onions: They need time to caramelize fully. Stir occasionally and let the magic happen.
Crust Matters: Use cold butter and don’t overwork the dough—it should be tender and flaky, not tough.
Fonduta Game Strong: Blend it for a silky-smooth finish. A separated sauce won’t ruin the dish, but smooth is better.
Invest in Good Ingredients: This recipe isn’t cheap, so make it count. Splurge on quality Pecorino, Taleggio, and balsamic vinegar.

Make It Your Holiday or Entertaining Showstopper—Plus It’s Vegetarian

Imagine slicing through the buttery crust to reveal a dense layer of sweet, caramelized onions topped with gooey cheese sauce. The Pecorino’s nuttiness hits your nose first, followed by the deep, earthy aroma of the onions. Take a bite, and the balance is perfect: flaky crust, tender onions, creamy fonduta, and just enough tang from the balsamic to cut through the richness. It’s indulgent (but not overly so) and impossible to eat just one slice.

This Roasted Cipollini Onion Torta isn’t just food; it’s an experience. Whether you’re hosting a fancy dinner party or want to impress your food-loving friends, this dish will have people asking for seconds—and the recipe. Just don’t blame me when you become the designated tart-maker for all future gatherings.

From the sweet and savory punch of the caramelized onions to the creamy, nutty layers of Pecorino fonduta, every bite is a celebration of bold flavors and satisfying textures. Sure, it takes some time and effort, but the result is a dish that feels as indulgent as it does special. Whether you’re serving it at a dinner party or enjoying it solo with a glass of wine, this torta is guaranteed to steal the spotlight. So grab your cipollini onions, roll out that Pecorino crust, and get roasting—because this is one dish you’ll want to make (and eat) again and again.

Happy cooking!

Roasted Cipollini Onion Torta with Pecorino Fonduta

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Author: Amanda
Yield: 8 to 10 servings 1x

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Description

This Roasted Cipollini Onion Torta with Pecorino Fonduta is a showstopper that combines rich, caramelized cipollini onions with a buttery, Pecorino-infused crust and creamy fonduta made with Pecorino and Taleggio. Perfect for a special dinner or impressing guests, this dish is packed with layers of deep, savory flavors and satisfying textures. While it’s not quick or cheap, the effort is absolutely worth it—each bite is a melt-in-your-mouth experience of sweet onions, creamy cheese, and a flaky crust. Perfect for food lovers who appreciate the magic of slow-roasted onions and decadent, cheesy indulgence.

Ingredients

Scale

PECORINO CRUST:

1–1/3 cups (160 grams) all-purpose flour
2 ounces ground Pecorino Romano
1 teaspoon granulated sugar
Pinch of kosher salt
8 tablespoons butter, cut into small cubes and frozen
1 tablespoon red wine vinegar
4–5 tablespoons ice-cold water

ROASTED CIPPOLINI ONIONS:

3–1/2 pounds cipollini onions
1–1/2 teaspoons kosher salt
3 tablespoons butter
2 tablespoons extra-virgin olive oil
3/4 cup marsala or sherry
3–4 fresh thyme sprigs

PECORINO FONDUTA:

1–1/2 cups heavy cream
2 ounces ground Pecorino
4 ounces Taleggio, rind removed

TO SERVE:

Fresh thyme leaves
Ground Pecorino and/or Parmesan, for topping
Good balsamic vinegar, for drizzling
Freshly ground black pepper

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Instructions

Preheat the oven to 400°.
To make the crust: Combine the flour, Pecorino, sugar, and salt in the bowl of a food processor, mixing to combine. Pulse the chilled butter into the flour until the mixture resembles coarse crumbs. Combine the ice water and red wine vinegar in a small glass and gradually add through the feed tube, with the food processor running, until moist clumps form. You might not need to add all of the liquid. The dough should not come together in a ball in the food processor; when you pinch pieces together, they should easily stick together. Place a piece of plastic wrap on the counter and dump the dough on top; bring together with your hands, using the plastic wrap to form into a disk. Chill for 1 hour.
In the meantime, bring a pot of water to a boil over high, then turn off the heat. Add the cipollini onions and let sit in the water for 90 seconds to loosen the skins. Using a paring knife, trim the top and bottom off, then peel the skin. You can halve any large onions and leave small ones whole. Put a large skillet or roasting pan over medium heat, and add the butter and olive oil. Once melted, add the peeled onions, salt, marsala/sherry, and thyme sprigs, stirring to combine. Transfer to the oven and roast, stirring occasionally, for 2 to 2-1/2 hours or until deeply golden brown. You can continue on with the rest of the recipe and bake the tart shell in the same oven if you have room.
Once the dough is chilled, transfer it to a lightly floured work surface and roll into a 12-inch round. Transfer to a 9-inch, removable bottom tart pan. Trim the edges, leaving about 1/4-inch of dough to overhang. Press the tart edges to raise the dough about 1/4-inch above the pan edge. This will help keep the dough from shrinking below the pan. Chill for 30 minutes.
Place a baking rack on the bottom shelf of the oven. Preheat the oven to 400°. Prick holes all over the bottom of the chilled tart shell and line with parchment or foil to cover; fill with dried beans or pie weights, pushing out to ensure they reach the edges of the shell. Place on a baking sheet and transfer to the bottom shelf of the oven; bake for 20 minutes. Remove the foil and weights; bake for an additional 10 to 15 minutes or until the crust is dry and golden brown. Don’t overbake here, as this will go back into the oven before serving!
About 20 minutes before the onions are done roasting, pour the cream into a small saucepan and bring to a boil over medium-high heat. Reduce to medium and let cook, stirring often, for 10–12 minutes or until the cream has reduced to 1 cup. You can use one of two methods to make the fonduta. My preferred method is to add the reduced cream, Pecorino, and Taleggio to a blender and process until completely smooth and the cheese is melted. If you don’t want to dirty another dish, you can add the cheese to the cream off heat in small handfuls, whisking to combine after each addition; the risk is slightly raised that the mixture will separate and/or the cheese won’t fully melt (this happened to me on the first test). Taste for seasoning and adjust with salt and pepper as needed.
When you’re ready to assemble (the tart shell is baked, the onions have roasted, and the fonduta is done), lower the oven temperature to 350°. Cover the edges of the tart with foil to prevent overbaking/burning. Spread 1/4 cup of the Pecorino fonduta over the bottom of the tart shell. Mound the onions on top, then spread the remaining fonduta over; try to cover all the onions to prevent burning. Sprinkle with additional Pecorino and/or Parmesan. Bake for 10–12 minutes or until everything is warmed through. Turn the broiler on and broil for 2–4 minutes or until the cheese is golden and spotted dark in places.
To serve, sprinkle fresh thyme leaves. Drizzle with balsamic and grind some fresh pepper over top.