Caramelized Onion Lasagna With Pancetta Food

CARAMELIZED ONION LASAGNA WITH PANCETTA

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, (the pan will be quite full at first), cover the pan with a lid (or with fil if the pan is too crowded), 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, (do not let brown).
• Increase the heat to medium and slowly whisk in the milk and cream.
• REduce the heat to medium low and simmer, whisking frequently, until the sauce thickens, 8 to 10 minutes.
• REmove from heat and season to taste with salt and white pepper.
• Use immediately, or let cool, cover and refrigerate for up to 1 day.
• If using the next day, warm the sauce over low heat before continuing.
• Saute the pancetta iin a medium skillet over medium heat until just cooked, 3 to 5 minutes, stirring often.
• Drain onto paper towels and set aside.
• Cook the lasagna noodles in boiling water to which you have added the olive oil and some salt, about 12 minutes, or according to package instructions.
• Drain well, rinse under cool water and drain again.
• Preheat oven to 350*F.
• Brush a 9 by 13 inch baking dish with olive oil.
• Spread 1/2 cup of the bechamel sauce in the bottom of dish.
• Cover with 3 noodles, touching but not overlapping.
• Spread the noodles with another 1/2 cup of the bechamel, then top with 1/4 each of the onions, pancetta, mozzarella cheese and top with another layer of noodles.
• Repeat this layering 3 more times.
• Top with remaining bechamel sauce.
• Cover the baking dish tightly with foil and bake for 30 minutes.
• Remove the foil and bake until the top is just beginning to brown, about 10 minutes more.
• If the top is not browning, turn on the broiler and cook under the broiler until the top begins to brown, about 5 minutes.
• To serve let the sasagna sit in the pan for 10 to 15 minutes, then cut into servings and arrange the lasagna on individual plates, garnishing each serving with a thyme or a parsley sprig.

CARAMELIZED ONION PASTA

Steps:

• Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
• Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).
• Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.