Caramelized Onion Lasagna With Pancetta Recipes

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 WITH PANCETTA AND ROSEMARY STUFFING

Steps:

• Heat the oven to 350°F.
• Heat the butter in a 3-quart saucepan over medium heat. Add the onions and cook for 15 minutes or until well browned, stirring occasionally.
• Stir the pancetta, garlic, celery and rosemary in the saucepan and cook until the pancetta is well browned, stirring occasionally. Stir in the broth and sherry and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole.
• Bake for 30 minutes or until the stuffing mixture is hot.
• With Swanson Chicken Broth:
• Serving size 1 serving;
• Calories 244;
• Total Fat 12g;
• Saturated Fat 5g;
• Cholesterol 23mg;
• Sodium 828mg;
• Total Carbohydrate 29g;
• Dietary Fiber 3g;
• Protein 6g