Golden Onion and Zucchini Lasagne(Gourmet Mag 2/94)
1 1/2 pounds thinly sliced onions -- about 6 cups 1/2 teaspoon dried thyme OR 1 1/2 teaspoons fresh thyme 7 tablespoons unsalted butter -- divided 2+1+1+3 1/2 cup dry white wine
Ingredients
- 11/2 pounds thinly sliced onions -- about 6 cups
- 1/2teaspoondried thyme
- 7tablespoonunsalted butter -- divided 2+1+1+3
- 1/2cupdry white wine
- 1poundzucchini -- sliced 1/4" thick
- 1/4cupall-purpose flour
- 21/2 cups milk
- 11/2 cups freshly grated parmesan -- about 5oz.
Directions
- 1
1 1/2 pounds thinly sliced onions -- about 6 cups 1/2 teaspoon dried thyme OR 1 1/2 teaspoons fresh thyme 7 tablespoons unsalted butter -- d
- 2
In a large heavy skillet, melt 2T butter
- 3
Cook onions with dried thyme (if using dry), salt and pepper, covered, over moderately low heat, stirring occasionally, 30 minutes, or until
- 4
I think this was no more than 15 minutes.] Cook uncovered, stirring, 15 minutes
- 5
5 min enough.] Add wine and simmer until most of wine has evaporated
- 6
Stir in fresh thyme (if using fresh) and transfer to a bowl
- 7
Preheat oven to 375F
- 8
Butter an 8" square baking dish