Every once in a while, the cooking gods look down from their culinary Olympus upon some mere mortal, point their collective finger, and bestow a day pass.

Today was my turn.

“You!” they intoned from on high, “That’s right — you in the faded black t-shirt and the ugly plaid cooking pants — yes, you! Prepare yourself, oh badly-dressed mortal, for today you will touch the hem of Greatness!”

Unfortunately, they didn’t go into detail so I didn’t know how to prepare. Was I supposed to gird my loins? I hoped not, since girding (whatever it is) sounds kind of painful, and to be honest I wasn’t even quite sure whether I should gird my own or, say, pork loins.

I was also concerned whether Greatness would be informed ahead of time that I was apparently scheduled to touch her hem. Otherwise, she might get the wrong idea and bash me over the head with an Olympic-sized skillet.

But worrying was doing me no good, so I just sat down at my computer and wrote out this recipe exactly as you see it, straight out of my head without stopping to second guess anything. Then I cooked it.

And when the perfume of this ambrosial dish curled skyward, somewhere high above us, in their culinary Olympus, the cooking gods inhaled deeply…and smiled.

Here’s how to make the French Onion Soup Lasagna:

Ingredients:

3 Tbsp olive oil
3 lbs yellow onions, halved and thinly sliced
1/2 cup minced shallots
2 cloves garlic, minced
4 Tbsp butter
2 Tbsp Herbes de Provence
1/2 cup white wine
2 cups chicken stock
2 cups beef stock
1/2 tsp black pepper
1 tsp tarragon
4 oz cream cheese
Sliced French or Italian bread (enough slices to cover)
12 no-boil frilled edge lasagna noodles (one 12 oz package)
18 slices of cheese, combination of Swiss, Provolone, and/or Mozzarella (I used all three)
Cooking spray

PREPARATION:

Saute onions, shallots, and garlic in the olive oil until well softened, about 20+ minutes. Stir in the butter and herbs; cook until onions are caramelized. Remove from pan and set aside.

In the same pan, simmer the wine until reduced by half. Add the stock, black pepper, & tarragon. Bring to a simmer; add the cream cheese in pieces. When softened, whisk stock to incorporate cream cheese.

Preheat oven to 350. While the oven is heating, toast the bread slices on both sides until golden.

Lightly coat an 11 x 14 inch baking dish (or equivalent) with cooking spray. Pour about 3/4 cup of sauce into baking dish.

Place 4 noodles in dish; top with 1/3 of onions, 6 slices cheese. Pour 1 cup of sauce over the cheese and continue: 4 noodles/ 1/3 of onions / 6 slices cheese. Top layer is: 1 cup sauce, remaining noodles, last 1/3 of onions, the toasted bread slices, remaining sauce, and last 6 slices of cheese.

Cover with foil (coat the underside of the foil with cooking spray so cheese doesn’t stick) and cook for 30 minutes. Remove foil and cook 10 minutes more. Allow to rest for 10-15 minutes before serving. Serves 8.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Please join us tomorrow to read our new recipe for Lamb and Date Skewers With Lemon Zest Red Lentil Couscous.

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