Sort ingredients
katrina.gove
QR Code
Listen
Pdf
Cut the broccoli florets into bite-size pieces if you prefer smaller pieces.
Blanch the broccoli: Drop it into lightly salted boiling water and allow it to cook for 3 to 4 minutes. Remove the broccoli with a slotted spoon and immediately plunge it into a bowl of ice-cold water to stop the cooking process. Drain once cool; set aside.
Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, then add the onion and garlic; continue cooking for 3 to 5 minutes, or until the bacon is done (but not crisp) and the onion is golden brown. Remove from the heat and set aside.
In a separate skillet or saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly combine. Cook for 1 to 2 minutes, then add the milk and half-and-half. Continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add the salt, pepper, and cayenne, then add the cheese. Stir while the cheese melts. If the sauce becomes too thick, splash in a little chicken broth as needed. Turn off the heat.
Add the bacon/onion mixture to the sauce and stir to combine. Pour over the broccoli and stir gently to coat. Transfer to a baking dish and top with French’s onions. Bake at 350°F for 30 minutes or until the sauce is bubbly and the onions are golden.