Broccoli Cheddar Gratin with Crispy Onions

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2 pounds (32 oz.) broccoli florets, fresh or frozen

3 Tablespoons unsalted butter

3 Tablespoons all-purpose flour

1 ½ cups whole milk

1 teaspoon sea salt

¼ teaspoon garlic powder

¼ teaspoon onion powder

⅛ teaspoon ground nutmeg

2 cups (8 oz.) grated sharp cheddar

½ cup French fried onions

½ cup crumbled croutons

Directions at thecomfortofcooking.com

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