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French Onion Lasagna : Soup Meets Comfort Bake

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Ingredients

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Lasagna & Caramelized Onions

9 lasagna noodles, cooked and drained (or no-boil noodles)

3 tbsp butter

6 large yellow onions, thinly sliced

1 tbsp fresh thyme (plus extra for garnish)

1 tbsp balsamic vinegar

Salt & black pepper, to taste

Béchamel Sauce

4 tbsp butter

¼ cup all-purpose flour (or 1:1 GF flour blend)

3 cups whole milk (or 2% for lighter version)

Pinch of nutmeg

Salt & pepper, to taste

Cheese Layers

2 cups grated Gruyère cheese

1 cup shredded mozzarella

½ cup grated Parmesan

Instructions

1. Caramelize the Onions

  1. Melt 3 tbsp butter in a heavy-bottomed skillet or Dutch oven over medium-low heat.

  2. Add sliced onions and stir to coat. Cook low and slow for 35–40 minutes, stirring every 5–7 minutes, until deeply golden and jammy.

  3. Stir in balsamic vinegar and fresh thyme. Season with salt and pepper. Set aside.

2. Make the Béchamel Sauce

  1. Melt 4 tbsp butter in a medium saucepan over medium heat.

  2. Whisk in flour and cook 1 minute until slightly nutty.

  3. Slowly add milk in splashes, whisking continuously to prevent lumps.

  4. Cook 5–7 minutes until thickened. Stir in salt, pepper, and nutmeg. Remove from heat.

3. Preheat Oven

  • Preheat oven to 375°F (190°C).

  • Grease a 9×13-inch baking dish.

4. Assemble the Lasagna

  1. Spread a thin layer of béchamel on the bottom of the dish.

  2. Layer 3 lasagna noodles on top.

  3. Add 1/3 of caramelized onions, then sprinkle with 1/3 of Gruyère and mozzarella mix.

  4. Repeat layers two more times: béchamel, noodles, onions, cheese.

  5. Top with remaining noodles, béchamel, remaining Gruyère-mozzarella, and Parmesan.

5. Bake

  • Bake 30–35 minutes until top is golden and bubbly.

  • Optional: broil 1–2 minutes for extra browning.

  • Let rest 10 minutes before slicing.

6. Serve

  • Garnish with fresh thyme.

  • Serve with a crisp salad or crusty bread.

Find it online: https://thecomfortspoon.com/french-onion-lasagna-soup-meets-comfort-bake/