INGREDIENTS
kg 1 of white or red onions, egg lasagna for pie, grated Parmesan cheese, bechamel sauce (50 g oil or butter — 50 g flour — 1/2 liter milk — grated nutmeg — salt).
PROCEDURE
Slice the onions and cook them over moderate heat with 1/2 liter of water and salt in a covered pot, stirring occasionally for 20 minutes. Prepare the bechamel sauce: toast the flour in oil (or butter), salt, pour in the hot milk while stirring so as not to form lumps, cook over low heat, stirring for a few minutes until the cream is thick, grate some nutmeg. Pour half of the cooked onions into the bechamel sauce and keep the other half aside. Grease a baking sheet and place a layer of lasagna on it (if it is planned to scald them in boiling salted water for 2 minutes). Top with a layer of bechamel sauce with onions and parmesan cheese. Form another layer of lasagna and distribute the onions kept aside and some Parmesan cheese. Continue in the same way for the next layers. Finish with the bechamel sauce and onions and the Parmesan cheese. Bake at 180 degrees for 20 minutes.