Servings: 4

4 cups broccoli florets 4 cups broccoli florets
4 slices bacon, chopped 4 slices bacon, chopped
2 tbsp butter 2 tbsp butter
½ cup onion, diced ½ cup onion, diced
2 cloves garlic, minced 2 cloves garlic, minced
½-¾ cup heavy cream ½ to ¾ cup heavy cream
¼ cup parmesan cheese, grated ¼ cup parmesan cheese, grated
¼ tsp xanthan gum, optional ¼ tsp xanthan gum, optional
½ tsp salt ½ tsp salt
¼ tsp pepper ¼ tsp pepper
¾ cup mozzarella cheese ¾ cup mozzarella cheese
4 oz crunchy onions 4 oz crunchy onions

Preheat oven to 400
Steam the broccoli (about 3 minutes in the microwave in a bowl with ¼ cup of water and covered tightly with plastic wrap). Set aside to drain
Cook the bacon in a skillet until crisp. Set the bacon aside and remove all but 1 tbsp of bacon fat.
Add the butter, onions, and garlic and sauté until the onion is translucent. About 5 minutes at medium high heat.
Add the cream and simmer for 2 to 3 minutes to thicken slightly. Add xanthan gum to thicken more if desired.
Return the bacon to the pan and add the parmesan cheese. Combine well.
Add the prepped broccoli and stir to coat. Season with salt and pepper.
Transfer to a casserole dish.
Top with the mozzarella cheese and crunchy onions and bake for about 5 minutes until hot and bubbly and the cheese is golden brown.
Serve!