Like the brocoli à la polonaise, this could well be a first course or served in place of the salad, or it could accompany poached or scrambled eggs, plain broiled chicken or fish, or pork or veal chops. In this recipe you may blanch the broccoli in advance, and sauté it just before serving.
Adapted from Mastering the Art of French Cooking, Volume 2 by Julia Child (Alfred A. Knopf, 1970)
Cook the bacon until lightly browned, and drain on paper towels; crumble when crisped and cool. Sauté the breadcrumbs in the bacon fat, stirring, and when light brown scrape into a side dish. In the same pan, cook the onions in the olive oil for 8-10 minutes or more, until tender and transluscent; stir in the garlic, and set pan aside.
Bring a pot of salted water to a boil. Add the broccoli, and when the water returns to a boil, boil slowly for 4-5 minutes, or until tender when pierced with a knife.
Just before serving, reheat onions, add the cooked broccoli pieces, season lightly with salt and pepper, and toss and turn gently over moderately high heat, shaking and swiling the pan by its handle. When heated through, add browned crumbs and crumbled bacon, swirling and tossing for a moment more. Turn out onto a hot dish and serve immediately.