Onion Parmigiana
Yield 4
This recipe is obviously the best if you are making all the ingredients from scratch. But if you want to buy premade tomato sauce or even premade bechamel, that's ok. My friend Evan even did a version with take out onion rings. I'm not sure I approve that message. ;)
Ingredients
- 9x9 inch baking pan
- 2 large sweet onions (like vidalia)
- 1 cup flour
- 3 eggs
- salt
- pepper
- Sunflower oil
- butter
- Tomato sauce (see below)
- Bechamel sauce (see below)
- 1 cup grated parmigiano reggiano
*Tomato sauce: Put 8 cups of tomato puree into a pan along with 2 chicken wings, salt and pepper. Let cook for about 40 minutes, on low flame, until the sauce is thickened. Let cool before using.
Bechamel sauce:50 grams butter50 grams flour1/2 liter (2 cups) whole milk, heatednutmegmelt the butter in a pan and then add the flour. Stir and let it cook for about 3 minutes, but don’t let it brown. Slowly add the milk, stirring, until it is all mixed in. Continue stirring until it is thickened, and add salt, pepper and a bit of nutmeg to taste. Set aside.
Instructions
- Before you being make the tomato sauce and the bechamel sauce (see below for recipes)
- Peel and slice the onions into very thin rings, about 1/8 inch. Put into a bowl, separating the rings. Add enough flour to coat the onion rings, tossing them so that they are all dusted.
- Break the eggs into a bowl and season with salt and pepper. Beat with a fork break up, but don’t over do it.
- Pour the sunflower oil into a high edged saute pan, enough to come up about 3 inches. Heat over medium high flame. When the oil is hot, take a handful of the onion rings, and place them in the eggs, tossing them with your hands to coat. Gently lift them out and carefully drop them into the hot oil. Don’t over crowd. Fry the onions until golden, and then remove to a parchment lined tray. Work in batches until you are done.
- Butter the baking pan, then begin to layer the parmigiana. Each layer should be very thin, dont over do it. You may have too many ingredients to fit into one pan, so you can probably make another smaller one.
- A thin layer of tomato sauceA layer of fried onionA thin layer of tomato sauceA layer of bechamel, which will be more of dollops than a real layerA few tablespoons of freshly grated parmigiano reggianoAnother layer of onionsAnother thin layer of sauceAnother layer of bechamelA final layer of parmigiano
- At this point you can set it aside, or even freeze it to thaw out or heat up for later.
- Place in a preheats 350F/180C oven for about 20 minutes, until hot and bubbling.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2022/11/onion-parmigiana/