French Onion Broccoli Cheese Casserole

55 mins
Serves 8
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Directions

  1. 1Preheat your oven to 375°F.
  2. 2Preheat your oven to 375°F.
  3. 3Preheat your oven to 375°F.
  4. 4Grease a 9×13-inch baking dish and set aside.
  5. 5Grease a 9×13-inch baking dish and set aside.
  6. 6Grease a 9×13-inch baking dish and set aside.
  7. 7In a skillet, heat the olive oil and 2 tablespoons butter over medium-low.
  8. 8In a skillet, heat the olive oil and 2 tablespoons butter over medium-low.
  9. 9In a skillet, heat the olive oil and 2 tablespoons butter over medium-low.
  10. 10Add onions, 1/2 teaspoon salt, and sugar.
  11. 11Add onions, 1/2 teaspoon salt, and sugar.
  12. 12Add onions, 1/2 teaspoon salt, and sugar.
  13. 13Cook onions for 20–25 minutes until deep golden.
  14. 14Cook onions for 20–25 minutes until deep golden.
  15. 15Cook onions for 20–25 minutes until deep golden.
  16. 16Add garlic and thyme; cook 1 minute.
  17. 17Add garlic and thyme; cook 1 minute.
  18. 18Add garlic and thyme; cook 1 minute.
  19. 19Bring a pot of salted water to a boil.
  20. 20Bring a pot of salted water to a boil.
  21. 21Bring a pot of salted water to a boil.
  22. 22Blanch broccoli for 2 minutes, then drain and pat dry.
  23. 23Blanch broccoli for 2 minutes, then drain and pat dry.
  24. 24Blanch broccoli for 2 minutes, then drain and pat dry.
  25. 25In a saucepan, melt 2 tablespoons butter over medium heat.
  26. 26In a saucepan, melt 2 tablespoons butter over medium heat.
  27. 27In a saucepan, melt 2 tablespoons butter over medium heat.
  28. 28Whisk in flour and cook 1 minute.
  29. 29Whisk in flour and cook 1 minute.
  30. 30Whisk in flour and cook 1 minute.
  31. 31Slowly whisk in broth, then milk.
  32. 32Slowly whisk in broth, then milk.
  33. 33Slowly whisk in broth, then milk.
  34. 34Simmer for 3–4 minutes until thickened.
  35. 35Simmer for 3–4 minutes until thickened.
  36. 36Simmer for 3–4 minutes until thickened.
  37. 37Remove from heat; stir in Gruyère and half the cheddar.
  38. 38Remove from heat; stir in Gruyère and half the cheddar.
  39. 39Remove from heat; stir in Gruyère and half the cheddar.
  40. 40Season with remaining 1/2 teaspoon salt and pepper.
  41. 41Season with remaining 1/2 teaspoon salt and pepper.
  42. 42Season with remaining 1/2 teaspoon salt and pepper.
  43. 43In the baking dish, combine broccoli, caramelized onions, and cheese sauce.
  44. 44In the baking dish, combine broccoli, caramelized onions, and cheese sauce.
  45. 45In the baking dish, combine broccoli, caramelized onions, and cheese sauce.
  46. 46Stir gently.
  47. 47Stir gently.
  48. 48Stir gently.
  49. 49Sprinkle the remaining cheddar on top.
  50. 50Sprinkle the remaining cheddar on top.
  51. 51Sprinkle the remaining cheddar on top.
  52. 52Mix panko with melted butter (and parsley if using).
  53. 53Mix panko with melted butter (and parsley if using).
  54. 54Mix panko with melted butter (and parsley if using).
  55. 55Sprinkle evenly over the casserole.
  56. 56Sprinkle evenly over the casserole.
  57. 57Sprinkle evenly over the casserole.
  58. 58Bake for 18–22 minutes, until bubbling and golden.
  59. 59Bake for 18–22 minutes, until bubbling and golden.
  60. 60Bake for 18–22 minutes, until bubbling and golden.
  61. 61Let rest 5–10 minutes before serving.
  62. 62Let rest 5–10 minutes before serving.
  63. 63Let rest 5–10 minutes before serving.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, for onions
  • 2 tablespoons unsalted butter, for onions
  • 2 tablespoons unsalted butter, for onions
  • 2 large yellow onions, thinly sliced
  • 2 large yellow onions, thinly sliced
  • 2 large yellow onions, thinly sliced
  • 0.5 teaspoon granulated sugar
  • 0.5 teaspoon granulated sugar
  • 0.5 teaspoon granulated sugar
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon kosher salt, divided
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried thyme
  • 2 tablespoons unsalted butter, for roux
  • 2 tablespoons unsalted butter, for roux
  • 2 tablespoons unsalted butter, for roux
  • 2 tablespoons all-purpose flour
  • 2 tablespoons all-purpose flour
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium beef broth
  • 1 cup low-sodium beef broth
  • 1 cup low-sodium beef broth
  • 1 cup whole milk
  • 1 cup whole milk
  • 1 cup whole milk
  • 4 cups broccoli florets, blanched and well-drained
  • 4 cups broccoli florets, blanched and well-drained
  • 4 cups broccoli florets, blanched and well-drained
  • 6 ounces Gruyère cheese, shredded
  • 6 ounces Gruyère cheese, shredded
  • 6 ounces Gruyère cheese, shredded
  • 1 cup sharp cheddar cheese, shredded and divided
  • 1 cup sharp cheddar cheese, shredded and divided
  • 1 cup sharp cheddar cheese, shredded and divided
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon ground black pepper
  • 1 cup panko breadcrumbs
  • 1 cup panko breadcrumbs
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted (for topping)
  • 2 tablespoons unsalted butter, melted (for topping)
  • 2 tablespoons unsalted butter, melted (for topping)
  • 1 tablespoon fresh parsley, chopped (optional)
  • 1 tablespoon fresh parsley, chopped (optional)
  • 1 tablespoon fresh parsley, chopped (optional)

Equipment

9x13-inch baking dishskilletpotsaucepan
French Onion Broccoli Cheese Casserole | Clip Recipe