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

CARAMELIZED ONION, PANCETTA AND GOAT CHEESE FRITTATA

Steps:

• In 10-inch ovenproof skillet, heat 1 teaspoon butter and the oil over medium heat until butter is melted. Cook onions in butter mixture 20 minutes, stirring frequently, until soft. Add pancetta; cook until crisp. Drain all but 1 tablespoon drippings from skillet; add 2 tablespoons butter to skillet.
• In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed; pour over pancetta mixture in hot skillet. Sprinkle 1/2 cup goat cheese over egg mixture. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 minutes or until eggs are thickened but still moist; remove from heat. Sprinkle remaining goat cheese and the Parmesan cheese over top of egg mixture.
• Set oven control to broil. Broil with top of skillet 6 inches from heat 1 to 2 minutes or until eggs are set and top is just beginning to brown. To serve, cut into 8 wedges.

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.

CREAMY ONION LASAGNA

Steps:

• Preheat oven to 375°. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in roasted garlic Parmesan spaghetti sauce. Combine the egg, cottage cheese and onion dip., Spread 1 cup Italian sausage and garlic spaghetti sauce into a greased 13x9-in. baking dish. Top with 4 noodles. Layer with half of the cottage cheese mixture, half of the beef mixture and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese., Cover and bake 50 minutes. Uncover; bake 5-10 minutes or until cheese is melted. Let stand for 15 minutes before cutting. Freeze option: Cool unbaked lasagna; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before cooking. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CARAMELIZED ONION & GARLIC PASTA

Steps:

• In a large skillet over medium-high heat, melt butter. Add the onions, pepper flakes and salt; saute until onions are tender. Stir in garlic. Reduce heat to medium-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown., Add the tomatoes, vinegar and 2 tablespoons oil to the skillet. Cook pasta according to package directions. Drain pasta; toss with onion mixture., Drizzle with remaining olive oil. Sprinkle with bacon, cheese, and pepper; heat through. Garnish with basil if desired.