From: Stephanie da Silva
Broccoli, Onion and Cheese Soup
5 tablespoons butter
2 large Bermuda onions, thinly sliced
1/4 teaspoon freshly ground black pepper
3 sprigs of fresh thyme
1 tablespoon sugar
3 cups chicken stock
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1/4 teaspoon dry mustard
1/8 teaspoon freshly grated nutmet
dash of cayenne
1/2 pound Jarlsberg cheese, grated
1/2 cup grated Gruyere cheese
1 bunch of broccoli, separated into 1 1/2 inch florets (about 4 cups)
1 red bell pepper, cut into 1/4 inch dice
In a large flameproof casserole, melt 2 tablespoons of the butter over moderately high heat. Add the onions, black pepper, thyme and sugar.
Reduce the heat to moderately low, place a circle of waxed paper directly over the top of the onions and cover tightly with a lid. Simmer, stirring occasionally, until the onions are very soft and golden, about 1 hour and 15 minutes.
Remove the cover and the waxed paper and increase the heat to moderate.
Cook until the onions are golden brown, about 25 minutes.
Add the boil until reduced by half, about 5 minutes. Add the chicken stock and 2 cups of water. Bring to a boil and simmer for 15 minutes.
In a large saucepan, melt the remaining 3 tablespoons butter over moderate heat. Whisk in the flour and cook, stirring, for 2 minutes without browning. Whisk in the milk, cream, dry mustard, nutmeg and cayenne and bring to a boil. Boil, stirring, for 2 minutes. Remove from heat and stir in the Jarlsberg and Gruyere until smooth.
Scrape the cheese mixture into the hot soup, add the broccoli and cook until crisp-tender, about 8 minutes. Stir in the red pepper and cook until heated through, about 2 minutes.