French Onion Broccoli Cheese Casserole

55m
Serves 8
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Directions

  1. 1Preheat your oven to 375°F.
  2. 2Grease a 9×13-inch baking dish and set aside.
  3. 3In a skillet, heat the olive oil and 2 tablespoons butter over medium-low.
  4. 4Add onions, 1/2 teaspoon salt, and sugar.
  5. 5Cook onions for 20–25 minutes until deep golden.
  6. 6Add garlic and thyme; cook 1 minute.
  7. 7Bring a pot of salted water to a boil.
  8. 8Blanch broccoli for 2 minutes, then drain and pat dry.
  9. 9In a saucepan, melt 2 tablespoons butter over medium heat.
  10. 10Whisk in flour and cook 1 minute.
  11. 11Slowly whisk in broth, then milk.
  12. 12Simmer for 3–4 minutes until thickened.
  13. 13Remove from heat; stir in Gruyère and half the cheddar.
  14. 14Season with remaining 1/2 teaspoon salt and pepper.
  15. 15In the baking dish, combine broccoli, caramelized onions, and cheese sauce.
  16. 16Stir gently.
  17. 17Sprinkle the remaining cheddar on top.
  18. 18Mix panko with melted butter (and parsley if using).
  19. 19Sprinkle evenly over the casserole.
  20. 20Bake for 18–22 minutes, until bubbling and golden.
  21. 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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