One pan French onion lasagna
If you love rich, comforting flavours but hate the clean-up, this one pan French onion lasagne is about to become your new go-to dinner. It takes all the indulgence of a classic lasagne and merges it with the deep, caramelised sweetness of French onion soup.
Equipment
- Large deep pan
Ingredients
- 500 g beef mince 5-10% fat
- 3 onions thinly sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 2 cloves garlic
- 1 teaspoon paprika
- 1 teaspoon garlic granules
- 10 lasagna sheets
- 75 ml white wine
- 1 tablespoon fresh thyme leaves plus more for sprinkling
- 150 ml double cream
- 1 tablespoon balsamic vibegar
- 500-600 ml beef stock
- 1 teaspoon dijon mustard
- 1 tablespoon Worcestershire sauce
- Salt and pepper
- 75 gruyere grated
- 150 g mozzarella grated
Instructions
- Melt the butter with olive oil in a large pan over medium heat. Add the sliced onions and cook for around 15 minutes, stirring often. Once they start to soften, add salt, Worcestershire sauce, and sugar. Reduce the heat to medium-low and continue cooking for another 15 to 20 minutes until deeply golden and caramelised.3 onions, 1 tablespoon butter, 1 tablespoon olive oil, 1 teaspoon sugar, 1 tablespoon Worcestershire sauce, Salt and pepper
- Remove the onions and set aside. Add the beef mince to the same pan with a little salt, pepper, paprika, and garlic granules. Cook until browned and crumbly, releasing all its flavour into the pan.500 g beef mince, 1 teaspoon paprika, 1 teaspoon garlic granules
- Return the caramelised onions to the pan. Stir in garlic, Dijon mustard, thyme, and balsamic vinegar, mixing everything together for 30 seconds. Pour in the white wine to deglaze, scraping up all the flavourful bits from the bottom. Let it bubble for a couple of minutes before adding 500ml beef stock and double cream. Stir well.75 ml white wine, 150 ml double cream, 1 tablespoon balsamic vibegar, 500-600 ml beef stock, 1 teaspoon dijon mustard, 2 cloves garlic
- As the sauce comes to a gentle boil, break the lasagne sheets into smaller pieces and submerge them into the sauce. I like breaking each sheet into four so they cook evenly and soak up the flavour. Once covered, let them bubble gently for five minutes without stirring. Then stir and cook for another 8 to 10 minutes until tender, stirring occasionally to prevent sticking and adding the remaining 100ml beef stock if needed. Season with salt and pepper.10 lasagna sheets, 1 tablespoon fresh thyme leaves
- When the lasagne sheets are soft and the sauce has thickened, top everything with grated Gruyère and mozzarella. Place under a hot grill for around five minutes until bubbling and golden. Sprinkle over some fresh thyme and chopped parsley before serving.75 gruyere, 150 g mozzarella
Notes
Take your time caramelising the onions. The deeper the colour, the more flavour your sauce will have. Stir occasionally and adjust the heat to prevent burning. This step builds the backbone of your one pan French onion lasagne, creating that signature sweetness and depth you can’t rush.
Tried this recipe?Let us know how it was!