Ultra-creamy French onion broccoli cheese casserole with caramelized onions, Gruyère, cheddar, and crispy fried onions. No canned soup, make-ahead, freezer-friendly.
Meet your new comfort food obsession: French Onion Broccoli Cheese Casserole. It’s the sweet-savory mashup of rich caramelized onions and ultra-cheesy broccoli bake you didn’t know you needed. This cozy, crowd-pleasing side dish doubles as a meatless main, shines on holiday tables, and nails the weeknight dinner brief. Today I’m taking you beyond the basics with a from-scratch sauce (no canned soup!) plus shortcuts when you need them. Let’s dig into what makes this version special—and how to get that perfect crispy-fried-onion topping every time.
What Makes This French Onion Broccoli Cheese Casserole Special?
Here’s why this cheesy broccoli bake stands out and how it beats the usual broccoli cheese casserole (and yes, we’re coming for that crispy fried onion crown):
- From-scratch French onion base: A quick, deeply savory caramelized onion sauce—no condensed soup required.
- Two-cheese power combo: Nutty Gruyère + sharp cheddar = bold flavor that doesn’t get lost in the bake.
- Broccoli that stays vibrant: Blanch-and-shock method keeps florets crisp-tender, not mushy.
- Crispy topping that lasts: Fried onions meet buttery panko for a shatteringly crisp finish that stays crunchy.
- Weeknight or holiday-ready: Easy enough for Tuesday, luxe enough for Thanksgiving or Christmas dinner.
- Gluten-free and vegetarian options: Simple swaps for a gluten-free casserole or fully vegetarian casserole without beef broth.
- Make-ahead + freezer-friendly: Assemble in advance, bake later; or freeze unbaked for stress-free hosting.
- Flexible flavor path: Go gourmet with caramelized onions, or take the shortcut with onion soup mix when time is tight.
Ingredient Notes
Before you preheat the oven, here’s your game plan for building big French onion flavor in a cheesy, family-friendly casserole:
- Broccoli: Fresh florets hold best; frozen works if thawed and well-drained to avoid watery casserole.
- Yellow onions: The classic choice for caramelized onions—sweet, jammy, and perfect for French onion vibes.
- Butter + olive oil: Butter for richness, oil to prevent scorching during caramelization.
- Garlic + thyme: Fragrant aromatics that make the sauce taste restaurant-level.
- Dry sherry or white wine: Deglazes and boosts umami; sub beef or veggie broth if needed.
- Flour: For a silky roux-based sauce; use a 1:1 gluten-free blend to keep it GF.
- Beef or vegetable broth: Beef = classic French onion depth; veggie = great for a vegetarian casserole.
- Worcestershire or tamari: Adds savory backbone; use gluten-free tamari if needed.
- Cream cheese + sour cream: Ultra-creamy texture without relying on canned soup.
- Gruyère + sharp cheddar: Melty, bold cheeses that don’t disappear into the sauce.
- Panko + crispy fried onions: The top-tier topping for that signature crunch.
How To Make French Onion Broccoli Cheese Casserole
Think: caramelized onion mac-and-cheese meets broccoli casserole—savory, creamy, and wildly comforting. Here’s the streamlined path to success:
- Prep and preheat: Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Blanch broccoli: Boil salted water; cook florets 1–2 minutes until bright green and crisp-tender. Shock in ice water: Drain and cool to stop cooking; pat very dry.
- Caramelize onions: In a large skillet, melt butter with a splash of oil over medium. Add sliced onions, a pinch of salt, and cook 20–25 minutes, stirring, until deep golden and jammy. Lower heat if browning too fast: Patience pays off.
- Deglaze for depth: Add sherry or white wine; scrape brown bits. Simmer 1 minute to cook off alcohol.
- Build the roux: Sprinkle flour over onions; stir 1 minute until pasty and no longer raw.
- Whisk in broth: Slowly add warm beef or vegetable broth, whisking until smooth. Add seasonings: Thyme, Worcestershire/tamari, garlic, black pepper.
- Make it creamy: Off heat, stir in cream cheese and sour cream until silky. Melt in cheeses: Add Gruyère and cheddar; stir until melted. Taste and adjust salt.
- Combine: Fold broccoli into the cheesy French onion sauce. Transfer to baking dish and smooth the top.
- Top for crunch: Mix panko with a little melted butter; sprinkle over casserole. Add a generous layer of crispy fried onions.
- Bake to bubbly: Bake 20–25 minutes until hot and bubbling at the edges. Finish under broiler: 1–2 minutes for extra-crispy topping, watching closely.
- Rest and serve: Let stand 5–10 minutes to set. Shower with fresh thyme or chives if you’re feeling fancy.
Pro Tips
- Keep broccoli snappy: Don’t over-blanch; crisp-tender is the move for a not-mushy casserole.
- Shortcut alert: No time to caramelize? Stir 1 packet onion soup mix into the sauce and use veggie broth—still rich and savory.
- Prevent soggy topping: Add fried onions right before baking and broil briefly for extra crunch.
- Season smart: Cheddar and broth are salty—taste before adding more salt.
- Gluten-free path: Use GF panko, tamari, and a 1:1 GF flour blend for the roux. Double-check your fried onions are GF.
- Make-ahead magic: Assemble without topping, cover, and refrigerate up to 24 hours. Add topping and bake just before serving.
- Extra onion oomph: Add a teaspoon of beef bouillon base (or porcini powder for vegetarian) to the sauce.
WANT TO SAVE THIS RECIPE?
Storage & Reheating
Leftovers reheat like a dream—hello, best desk lunch ever.
- Fridge: Store in an airtight container up to 4 days.
- Reheat oven: 325°F (165°C), covered, 15–20 minutes; uncover last 5 minutes to re-crisp topping.
- Reheat air fryer: 300°F (150°C) for 6–8 minutes until hot and crisp.
- Microwave: 60–90 seconds; add a quick broil or air-fry pass to revive the crunch.
- Freeze unbaked: Assemble without topping; wrap well and freeze up to 2 months. Thaw overnight, add topping, bake.
- Freeze baked leftovers: Freeze in portions up to 2 months; reheat from thawed for best texture.
Variations & Substitutions
Make it your own while keeping that French onion broccoli casserole soul:
- Protein boost: Add shredded rotisserie chicken, seared mushrooms, or cooked quinoa for a heartier bake.
- Different cheeses: Try Fontina, Swiss, or provolone with cheddar for melty goodness; add a sprinkle of Parmesan on top.
- Low-carb route: Skip the panko and use only fried onions—or crushed pork rinds—to keep carbs lower.
- Vegetarian: Use vegetable broth and tamari; add umami with miso paste or porcini powder.
- Gluten-free: Use GF flour blend, GF panko, GF fried onions, and tamari.
- No wine: Deglaze with broth plus 1 teaspoon apple cider vinegar for brightness.
- No canned soup but want faster: Stir in onion soup mix and skip the full caramelization.
- Extra veg: Fold in blanched green beans or cauliflower for a mixed veggie casserole.
Rich, savory, and incredibly cozy, this French Onion Broccoli Cheese Casserole delivers steakhouse-style French onion flavor in a family-friendly, cheesy bake. It’s the ultimate make-ahead holiday side and a winning weeknight main, with plenty of variations to fit your table. Grab a spoon—you’re going to want seconds.
FAQ
I’m short on time—can I skip caramelizing the onions?
Totally. Stir in 1 packet of onion soup mix and use veggie or beef broth. You’ll still get that French onion casserole vibe without the 25-minute stir-fest.
Fresh or frozen broccoli—what’s better?
Fresh gives the best texture. Frozen works in a pinch—just thaw and squeeze out excess water so your broccoli cheese casserole isn’t soupy.
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend in the roux, GF panko, GF fried onions, and tamari instead of Worcestershire if needed. The rest is naturally GF.
What cheeses melt best here?
Gruyère + sharp cheddar are my MVPs. Fontina, Swiss, or provolone also melt beautifully. Pre-shredded works, but freshly grated melts creamier and cleaner.
How do I keep the topping crispy?
Add fried onions just before baking and broil for 1–2 minutes at the end. Reheat uncovered or give it a quick air-fryer blast to re-crisp leftovers.
Can I assemble it ahead for a holiday?
Absolutely. Assemble without the topping up to 24 hours in advance. Add panko + fried onions right before baking so it stays crunchy and golden.
Do I need beef broth for that French onion taste?
Beef broth is classic, but vegetable broth works. For depth, add a splash of tamari and a pinch of porcini powder or a dab of miso if keeping it vegetarian.
What should I serve with it?
It’s a star next to roast chicken, grilled steak, or a simple green salad. For more cozy sides, browse my casserole collection: casseroles.
French Onion Broccoli & Cheese Casserole
Ultra-creamy French onion broccoli cheese casserole with caramelized onions, Gruyère, cheddar, and crispy fried onions. No canned soup, make-ahead, freezer-friendly.
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Servings: 8 servings
Equipment
- Large skillet
- Saucepan or sauté pan
- 9×13-inch baking dish
- Whisk
- Mixing bowl
Ingredients
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter for onions
- 2 large yellow onions, thinly sliced
- 1/2 teaspoon granulated sugar
- 1 teaspoon kosher salt divided
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 2 tablespoons unsalted butter for roux
- 2 tablespoons all-purpose flour
- 1 cup low-sodium beef broth
- 1 cup whole milk
- 4 cups broccoli florets blanched and well-drained
- 6 ounces Gruyère cheese, shredded
- 1 cup sharp cheddar cheese, shredded divided
- 1/2 teaspoon ground black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted for topping
- 1 tablespoon fresh parsley, chopped optional
Instructions
- Heat oven to 375°F. Grease a 9×13-inch baking dish.
- Caramelize the onions: Warm the olive oil and 2 tablespoons butter in a large skillet over medium-low heat. Add the sliced onions, 1/2 teaspoon of the salt, and the sugar. Cook, stirring occasionally, until deeply golden and jammy, 20–25 minutes. Stir in the garlic and thyme for 1 minute. Remove from heat.
- Blanch the broccoli: Cook florets in boiling salted water for 2 minutes until bright green and crisp-tender. Drain well and pat dry so the sauce isn’t watery.
- Make the cheese sauce: In a saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in beef broth, then milk, and simmer, whisking, until thickened, 3–4 minutes.
- Off heat, stir in the Gruyère and half of the cheddar until smooth. Season with the remaining 1/2 teaspoon salt and the black pepper.
- Assemble: In the prepared dish, combine the blanched broccoli, caramelized onions, and cheese sauce. Sprinkle with the remaining cheddar.
- Topping: Mix panko with melted butter (and parsley, if using). Scatter evenly over the casserole.
- Bake 18–22 minutes, until bubbling and the top is golden. Let rest 5–10 minutes before serving.
Notes
Shortcuts: Use frozen broccoli; thaw and drain well before mixing. Swap vegetable broth for beef if you prefer. Cheese swaps: Swiss or Jarlsberg work for Gruyère; Monterey Jack can replace cheddar. Topping ideas: French-fried onions are a great alternative to panko. Make-ahead: Assemble (without topping) up to 1 day ahead, refrigerate, then add topping and bake, adding 5–10 minutes if cold. Storage: Refrigerate leftovers up to 4 days; reheat covered at 350°F.
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Psst, want more cozy comfort food? Take a peek at what’s cooking next: broccoli recipes, Thanksgiving sides, and all things onion. They play very nicely with this cheesy bake.
