Onion and Broccoli Gratin: Perfect for a cool, rainy day in May

As a huge fan of not messing with success, I sought out some cheese to pair with the broccoli. It's a classic combo, from creamy soup to stuffing a baked potato.

I stocked up at the market on two spring delights, broccoli and sweet onions.  And then I ate Chinese food three nights in a row. Every time I opened the fridge the broccoli was sitting there, staring at me like, ‘Heyyyyyyy, remember me?’

Time to get cooking. As a huge fan of not messing with success, I sought out some cheese to pair with the broccoli.  It’s a classic combo, from creamy soup to stuffing a baked potato. I settled on an oniony gratin and got to work.

To me a gratin is a dish best enjoyed during the colder months, but the occasional rainy cold snap in May is a great opportunity to give the cream and cheese treatment to spring vegetables. This gratin is a lovely complement to roasted chicken, or even a side salad for a light supper. 

Sweet Onion and Broccoli Gratin

1 1/2 pounds broccoli

2 tablespoons water

2 tablespoons unsalted butter

3/4 pound sweet onions, trimmed and chopped

2 teaspoons kosher salt

1/4 cup all purpose flour 

2 cups milk

1/2 teaspoon ground nutmeg

1 tablespoon dijon mustard

freshly ground black pepper

1 cup shredded fontina or Gruyere cheese

1 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

3 tablespoons olive oil, or melted butter

1. Preheat your oven to 400 degrees.

2. Trim the broccoli into bite-sized pieces, discarding any woody stems. 

3. Place the broccoli and water in a microwave safe bowl.  Cover, and cook for five minutes, stopping to stir about halfway through the cooking time. Drain.

4. Place a large, oven-proof skillet over medium heat.  Add the butter, and when it is melted and foamy, add the chopped onions.  Sprinkle the onions with kosher salt and cook until the onions have released their liquid but are not yet brown, about 4-5 minutes.

5. Sprinkle the flour over the onions.  Stir well.  Add the milk and bring to a boil.  When the mixture has thickened somewhat, remove from heat.  Stir in the nutmeg, mustard, black pepper, and shredded Gruyere or fontina cheese.  

6. In a separate small bowl, stir together the breadcrumbs, olive oil, and grated Parmesan cheese. 

7. Fold the broccoli into the cheese sauce, and top with the breadcrumb mixture. 

8. Place in the oven and bake, uncovered, for 20-25 minutes, or until it is bubbling and the top is golden brown.

9. Let rest for five minutes before digging in.

This recipe will yield six servings.