French Onion Broccoli Cheese Casserole
Directions
- 1Preheat your oven to 375°F.
- 2Grease a 9×13-inch baking dish and set aside.
- 3In a skillet, heat the olive oil and 2 tablespoons butter over medium-low.
- 4Add onions, 1/2 teaspoon salt, and sugar.
- 5Cook onions for 20–25 minutes until deep golden.
- 6Add garlic and thyme; cook 1 minute.
- 7Bring a pot of salted water to a boil.
- 8Blanch broccoli for 2 minutes, then drain and pat dry.
- 9In a saucepan, melt 2 tablespoons butter over medium heat.
- 10Whisk in flour and cook 1 minute.
- 11Slowly whisk in broth, then milk.
- 12Simmer for 3–4 minutes until thickened.
- 13Remove from heat; stir in Gruyère and half the cheddar.
- 14Season with remaining 1/2 teaspoon salt and pepper.
- 15In the baking dish, combine broccoli, caramelized onions, and cheese sauce.
- 16Stir gently.
- 17Sprinkle the remaining cheddar on top.
- 18Mix panko with melted butter (and parsley if using).
- 19Sprinkle evenly over the casserole.
- 20Bake for 18–22 minutes, until bubbling and golden.
- 21Let rest 5–10 minutes before serving.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, for onions
- 2 large yellow onions, thinly sliced
- 0.5 teaspoon granulated sugar
- 1 teaspoon kosher salt, divided
- 2 cloves garlic, minced
- 0.5 teaspoon dried thyme
- 2 tablespoons unsalted butter, for roux
- 2 tablespoons all-purpose flour
- 1 cup low-sodium beef broth
- 1 cup whole milk
- 4 cups broccoli florets, blanched and well-drained
- 6 ounces Gruyère cheese, shredded
- 1 cup sharp cheddar cheese, shredded and divided
- 0.5 teaspoon ground black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted (for topping)
- 1 tablespoon fresh parsley, chopped (optional)
Equipment
9x13-inch baking dishskilletpotsaucepan
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