Creamed Onions and Broccoli
My wife made the best creamed onions and broccoli. It was one of the first dishes she had me make under her watchful eyes. Unfortunately she did not have the recipe written down so I am going by memory, but it turned out pretty good. What’s also great about this recipe is that it makes a lot and the leftovers freeze really well. For variations you can add different vegetables or use different cheeses.
Creamed Onions and Broccoli
My wife made the best creamed onions and broccoli. It was one of the first dishes she had me make under her watchful eyes. Unfortunately she did not have the recipe written down so I am going by memory, but it turned out pretty good. What’s also great about this recipe is that it makes a lot and the leftovers freeze really well. For variations you can add different vegetables or use different cheeses.
Cooking Instructions
- 1
In a 4 quart pan add 1 Tbsp oil and 3 Tbsp butter along with the scallions, garlic, Poblano pepper, salt and black pepper. Sauté until soft. (Note: I put the scallions, garlic and peppers into a small food processor to chop them up)
- 2
Whisk in 2 Tbsp flour. Add in the chicken stock, heavy cream, and hot sauce. Bring to a boil and add the onions and broccoli. Simmer for 10 minutes to cook the onions.
- 3
Add in cheese and mix well. Taste and add salt, pepper, hot sauce or cheese if needed. If sauce is too thick add in some chicken stock. Serve and enjoy.
- 4
Below are the frozen vegetables that I used.
- 5
The cheese I used.
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