French Onion Lasagna Delight (Printable Version)
A comforting dish with sweet caramelized onions, creamy béchamel, and layers of tender pasta and cheese baked to golden perfection.
# Everything You’ll Need:
→ Pasta
01 -
1 lb lasagna noodles
→ Cheeses
02 -
8 oz grated mozzarella cheese
03 -
2 cups grated Gruyere cheese
→ Bread
04 -
6 cups cubed sourdough bread
→ Vegetables
05 -
3 yellow onions, sliced
→ Liquids
06 -
1/4 cup olive oil
07 -
4 cups whole milk
08 -
1 quart beef stock
→ Seasonings
09 -
Kosher salt
10 -
Freshly cracked black pepper
→ Others
11 -
Butter (for caramelizing onions and béchamel)
12 -
Flour (for béchamel and thickening onion mixture)
13 -
Thyme (fresh or dried, to taste)
# Steps to Cook:
01 -
Preheat oven to 375°F (190°C). Lightly grease a lasagna pan.
02 -
Toss sourdough bread cubes with olive oil, kosher salt, and cracked black pepper. Spread on a baking sheet and bake until golden and crispy.
03 -
Boil lasagna noodles until al dente. Drain and set aside to prevent sticking.
04 -
In a skillet, melt butter over medium heat. Add sliced onions and cook slowly until caramelized and sweet. Stir frequently to avoid burning.
05 -
Sprinkle flour over caramelized onions and stir to incorporate. Gradually add beef stock and thyme, simmering until mixture thickens to a creamy consistency. Season with salt and pepper.
06 -
In a saucepan, melt butter and whisk in flour to create a roux. Slowly add milk while whisking continuously to avoid lumps. Cook until sauce thickens. Remove from heat and stir in grated Gruyere until melted and smooth.
07 -
Begin with a layer of onion filling in the pan, followed by a layer of noodles, then béchamel sauce, and a sprinkle of baked sourdough croutons. Repeat layering two more times, finishing with a topping of mozzarella cheese.
08 -
Place assembled dish in preheated oven and bake for 35 to 40 minutes until cheese is golden and bubbly.
# Extra Suggestions:
01 -
For best flavor, caramelize onions slowly over low heat to develop a deep sweetness without burning.
02 -
Use fresh thyme for a more aromatic profile, or dried thyme as a convenient alternative.