Fennel Gratin W Tarragon And Lemon

• 2 fennel bulbs large, core and stalks removed and thinly sliced
• 1 yellow onion peeled and thinly sliced
• 2 garlic clove finely minced
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter separated
• 3 tablespoons all purpose flour
• 2 cups unsweetened soymilk unsweetened almond milk, or dairy milk<
• 4 ounces Fontina cheese grated
• 2 ounces pecorino romano cheese grated
• 1 tablespoon fresh tarragon finely chopped
• 1 tablespoon lemon zest
• 1/2 cup unseasoned breadcrumbs
• kosher salt to taste
• ground white pepper to taste
• nutmeg grated fresh

1. Preheat oven to 375-degrees;
2. Heat a large saute pan over medium-high heat; add olive oil; saute onion until it becomes soft and translucent, approximately 5 minutes; add minced garlic and sliced fennel; saute until fennel softens, approximately 15 - 20 minutes; season lightly with kosher salt and ground white pepper; set aside and cool
3. In a sauce pan, add 3 T of unsalted butter; melt over medium heat; add all-purpose flour and thoroughly combine using a whisk; cook mixture for 2 - 3 minutes to make a white roux, stirring constantly
4. DO NOT ALLOW ROUX TO DARKEN IN COLOR... this will effect presentation and taste
5. Add soymilk (almond or dairy) to roux, slowly and constantly stirring so that no lumps form; cook mixture over medium-low heat for approximately 6 minutes, constantly stirring, until sauce starts to thicken and no longer tastes like raw flour
6. Remove sauce from heat; add just a pinch of fresh nutmeg; season lightly with kosher salt and ground white pepper; whisk in grated Fontina cheese until sauce is smooth

yellow onion, garlic, olive oil, butter, flour, unsweetened soymilk, pecorino romano cheese, lemon zest, breadcrumbs, kosher salt, ground white pepper, nutmeg

Taken from www.yummly.com/recipe/Fennel-Gratin-W-Tarragon-and-Lemon-1658331 (may not work)