Fennel Gratin with Pecorino and Lemon
['3 tablespoons butter', '3/4 cup panko (Japanese breadcrumbs)', '1 cup Pecorino Romano cheese', '1 tablespoon chopped fresh Italian parsley', '1 1/2 teaspoons finely grated lemon peel', '5 tablespoons olive oil', '1 12- to 13-ounce onion, halved, cut into 1/4-inch-thick slices', '3 large garlic cloves, minced', '5 large fresh fennel bulbs, trimmed, cored, cut into 1/4-inch-thick slices', '1/2 cup low-salt chicken broth', '2 tablespoons chopped fresh Italian parsley', '1 tablespoon chopped fresh thyme', '1 1/2 teaspoons coarse kosher salt', '1/2 teaspoon black pepper', 'Ingredient Info: Panko can be found in the Asian foods section of most supermarkets.']
Lightly oil shallow 2-quart glass or ceramic baking dish. Heat 5 tablespoons oil in large wide pot over medium heat. Add onion and garlic; sauté until soft but not brown, about 5 minutes. Add fennel; increase heat to medium-high and sautéuntil fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes. Stir in broth and next 4 ingredients. Reduce heat to medium-low; simmer until most of broth is absorbed, about 5 minutes. Transfer to dish.DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Let stand at room temperature 1 hour before baking.
Melt butter in large nonstick skillet over medium heat. Add panko; sauté until golden, about 3 minutes. Remove from heat; cool to room temperature. Stir Pecorino, parsley, and peel into panko. DO AHEAD: Can be made 1 day ahead. Store airtight in refrigerator.
Preheat oven to 425°F. Sprinkle panko mixture over fennel. Bake until gratin is heated through and topping is deep golden, about 20 minutes. Serve warm.
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