Broccoli Onion Au Gratin Recipes

Steps:

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

Steps:

• Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.
• Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.
• Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.
• Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.
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Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
• Melt 5 tablespoons butter in a saucepan over medium-low heat. Add flour, stirring constantly to prevent browning. Slowly pour in milk, stirring constantly. Remove from heat; stir in Cheddar cheese, salt, pepper, garlic powder, and onion powder.
• Drain broccoli and place in a casserole dish. Pour cheese sauce on top.
• Bake in the preheated oven for about 15 minutes. Meanwhile, crush bread into crumbs. Saute in a skillet with the remaining 1 tablespoon butter until golden, 2 to 3 minutes.
• Spread bread crumbs over the broccoli and continue baking until golden brown, about 5 minutes more.

Steps:

• Preheat oven to 375 degrees F. Spray two ramekins with low fat cooking spray.
• Break up broccoli and divide tofu into 1" cubes and divide into ramekins.
• Melt butter in nonstick pan over medium heat. Cook onions until soft. Add flour, constantly stirring, add vegetable stock and milk. Continue stirring until sauce thickens and turns light brown. Add salt and pepper to taste. Spoon sauce over tofu and broccoli, top with cheese and bake for 20 minutes.
• Serve with green salad.

Steps:

• Preheat oven to 375 In a large fry pan, melt butter.
• Add onion and garlic and cook for 1 min over med heat.
• Add thyme, rice, and flour, stirring for 1 minute Pour in chicken broth, stir and bring to a boil, cook for 1 minute Remove from heat.
• Stir in broccoli, milk and parm cheese.
• Mix well and pour into a buttered 6 cup casserole dish.
• Cover and bake for 35 min or until tender.
• Meanwhile, to make crumb topping, toss together all ingredients and set aside.
• Remove casserole from oven, stir in lemon zest and sprinkle with crumb topping.
• Broil for 1 to 2 min until golden.

Steps:

• Cook broccoli according to package directions and drain. Stir in soup and cheese. Transfer to greased 1 1/2 qt baking dish and sprinkle with crakers.
• Bake uncovered at 350 F for 15-20 minutes.

Steps:

• Steam broccoli and cauliflower flowerets for 6-8 minutes, or until crisp-tender; drain well.
• Preheat oven to 350*. Lightly grease a large (at least 4-qt baking dish).
• Arrange steamed, drained flowerets in prepared baking dish.
• In a bowl, mix together mayonnaise, cheddar cheese, parmesan cheese, green onions, garlic, dijon mustard, salt, pepper, and red pepper flakes. Pour this over flowerets in the baking dish.
• Sprinkle with the breadcrumbs and paprika.
• Bake at 350 for 25-30 minutes or until golden.

Steps:

• Melt 1 tablespoon butter in a large pot over medium heat; add onion. Cook and stir until onion turns translucent, 5 to 6 minutes. Add garlic; stir for 1 minute. Pour in broth; bring to a simmer over high heat.
• Separate florets from heads of broccoli. Cut large florets in half. Cut stems in half and cut into 1/2-inch pieces. Add broccoli to simmering broth. Cover and cook until broccoli softens slightly, 2 to 3 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until broccoli is very tender, about 10 minutes. Remove from heat.
• Blend broccoli with an immersion blender into a very smooth puree. Stir in cream, salt, pepper, nutmeg, and cayenne. Return soup to medium-low heat; cook until cream is heated through, about 5 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.
• Butter both sides of bread with remaining 1 tablespoon butter and place on the lined baking sheet.
• Bake bread in the preheated oven, turning halfway through, until toasted and crisp, 4 to 5 minutes.
• Place 6 oven-proof soup crocks on the foil-lined baking sheet. Ladle soup into the crocks, filling almost to the top. Place 1 piece of toasted bread in each crock; cover with Cheddar cheese.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place baking sheet under broiler and broil until cheese is browned and bubbly, 3 to 4 minutes.