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Broccoli Gratin with Crispy Onions



prep time:

20 mins

cook time:

25 mins

Total time:

45 mins




  • 3 pounds broccoli, cut into florets

  • Vermont Creamery Unsalted Cultured Butter, divided

    6 tablespoons

  • ½ yellow onion, chopped

  • 2 cloves garlic, minced or pressed

  • 3 tablespoons all-purpose flour

  • 2 cups whole milk

  • 6 ounces Parmesan cheese, grated

  • 1 teaspoon kosher salt

  • ½ cup crispy fried onions


  1. Heat oven to 375ºF. Butter 2-quart baking dish.
  2. Microwave broccoli and 1/4 cup water 5-7 minutes or until broccoli is tender. (Or cook broccoli and water in steamer basket on stove 12-15 minutes.) Drain.
  3. Meanwhile, melt 1 tablespoon butter in nonstick skillet over medium heat. Add onion and garlic; cook 3-4 minutes or until onion is softened and garlic is fragrant. Stir remaining 5 tablespoons butter into skillet until melted. Sprinkle flour over onion mixture. Cook, stirring, 2 minutes. Slowly whisk in milk. Cook, stirring occasionally, 7-8 minutes or until sauce thickens. Stir in Parmesan cheese and salt.
  4. Fold hot broccoli into bubbly cheese sauce, tossing to coat. Transfer to prepared baking dish; sprinkle evenly with fried onions. Bake 15 minutes or until sauce is bubbly and crispy onions are golden. Serve warm.