Shapes:
Ingredients
- 2 pounds (900 grams; about 4 medium) yellow onions, halved and thinly sliced
- 2 tablespoons (30 ml) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 8 fresh sage leaves
- 4 tablespoons (55 grams) unsalted butter, cut into small pieces
- 1 tablespoon (15 ml) aged sherry vinegar or balsamic vinegar
- ½ cup (115 grams) full-fat ricotta
- 1½ to 2 ounces (50 grams) grated smoked mozzarella or scamorza
Directions
- Heat the oven to 375°F/190°C.
- In a 9 x 13-inch baking dish, toss the onions with the oil and a generous amount of salt and pepper. Tuck the herbs under a layer of onions to prevent them from burning and scatter the butter cubes on top. Roast until very tender and amber in color, 60 to 90 minutes, stirring every 20 minutes.
- Discard the herbs, as well as any scorched and tough onion pieces. Stir in the vinegar and season to taste. Let cool completely.
- Combine the onions, ricotta, and mozzarella in the bowl of a food processor. Pulse until mostly smooth but still with some texture. Adjust the seasoning to taste.
- Transfer the filling to a bowl or piping bag and refrigerate until chilled, about 30 minutes, or until ready to use.