Broccoli & Onion Au Gratin |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon rosemary, crushed |
1/4 teaspoon pepper |
1 1/2 cups milk |
1 cup shredded swiss cheese |
2 cups broccoli florets |
1 medium onion, cut into eighths |
2 cups fresh breadcrumbs |
1/3 cup butter or 1/3 cup margarine, melted |
1/4 cup chopped fresh parsley |
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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