Caramelized Onion Lasagna With Pancetta
This elegant lasagna is a unique twist on the traditional meat lasagna. The caramelized onions take a bit of time, but the results are well worth it, or you can use my recipe for onions caramelized in the crockpot. Caramelizing the onions a day or two before serving this dish cuts down on the preparation time.
Steps
For the caramelized onions , heat the butter and olive oil in a large dutch oven or heavy bottomed skillet over medium high heat.
Add the onions , , cover the pan with a lid , and cook , stirring occasionally , until the onions are completely limp , 10 to 15 minutes.
Reduce the heat to medium , remove the lid , add the sugar and cook uncovered , stirring often , until the onions are golden brown and sweet , 45 to 55 minuters.
Do not let them burn.
Reduce the heat to medium low if the onions are browning too fast.
About 2 minutes before removing the onions from the heat , stir in the thyme.
Transfer the onions to a bowl , let cook and use immediately , or cover and refrigerate for up to 10 days or freeze for up to 2 months.
For the bechamel , melt the butter in a medium saucepan over medium-low heat.
Add the shallots and saute until soft , about 5 minutes.
Add the flour and cook , stirring frequently for 3 minutes ,.
Increase the heat to medium and slowly whisk in the milk a.
Ingredients
pancetta, dry lasagna noodles, olive oil, fresh mozzarella cheese, fresh thyme, unsalted butter, sweet onions, sugar, shallots, flour, whole milk, whipping cream, salt, white pepper