Broccoli Gratin with Crispy Onions
3 pounds broccoli, cut into florets
Vermont Creamery Unsalted Cultured Butter, divided
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
- Heat oven to 375ºF. Butter 2-quart baking dish.
- 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.
- 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.
- 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.