Broccoli & Onion Au Gratin

READY IN: 1hr
Recipe by keen5

Broccoli and onion in a creamy Swiss cheese sauce with rosemary. I found this in my Treasury of Country Recipes cookbook. There is a picture of it and it looks delicious, but I haven't tried it yet. Cook time is for baking only, not for the cheese sauce.

Top Review by Michelle S.

I came out very impressed with this recipe! I was a little concerned at first as rosemary is quite pungent, but it works perfectly here. After cleaning and cutting my broccoli I had about 3 1/2 cups so I upped the sauce by 50%, then I was just a 1/2 c short of swiss so I added some cheddar and they blended together fantastic. I kept the bread crumbs the same ratio. I also wedged the onion smaller. It looked so elegant! And tasted wonderful. Another keeper and I like that it is a different twist on the old broccoli casserole.

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. In 1-quart saucepan melt 2 tablespoons of butter; stir in flour, salt, rosemary and pepper.
  3. Cook over medium heat, stirring constantly, until smooth and bubbly (about 30 seconds); stir in milk.
  4. Continue cooking, stirring occasionally, until mixture thickens and comes to a full boil.
  5. Boil 1 minute.
  6. Remove from heat; stir in cheese until smooth; set aside.
  7. In greased shallow 1-quart casserole or 9" square baking pan, place broccoli and onion.
  8. Stir in cheese sauce.
  9. In small bowl, stir together all topping ingredients; sprinkle over broccole mixture.
  10. Bake for 25-35 minutes or until top is golden brown and broccoli is crisply tender.

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