Broccoli, Onion and Cheese Soup
A luxurious French onion-style broccoli soup with caramelized Bermuda onions, Jarlsberg, and Gruyère — rich, deep-flavored, and worth every minute.
Ingredients
- 5 tbsp butter
- 2 large Bermuda onions, thinly sliced
- 0.3 tsp freshly ground black pepper
- 3 sprigs fresh thyme
- 1 tbsp sugar
- 0.3 cup sweet white wine
- 3 cup chicken stock
- 3 tbsp all-purpose flour
- 1 0.5 cup milk
- 0.5 cup heavy cream
- 0.3 tsp dry mustard
- 1/8 tsp freshly grated nutmeg
- 0.5 lb Jarlsberg cheese, grated
- 0.5 cup grated Gruyère cheese
- 1 bunch broccoli, separated into 1½-inch florets
- 1 red bell pepper, cut into ¼-inch dice
Instructions
- 1
Melt 2 tbsp butter over moderately high heat. Add onions, pepper, thyme, and sugar. Reduce heat to moderately low, cover tightly with waxed paper and a lid, and simmer stirring occasionally until very soft and golden, about 1 hour 15 minutes.
- 2
Remove cover and cook until onions are golden brown, about 25 minutes. Add wine; boil until reduced by half. Add chicken stock and 2 cups water; bring to a boil and simmer 15 minutes.
- 3
In a large saucepan, melt remaining 3 tbsp butter. Whisk in flour and cook 2 minutes without browning. Whisk in milk, cream, dry mustard, nutmeg, and cayenne; bring to a boil and cook stirring for 2 minutes. Remove from heat; stir in Jarlsberg and Gruyère until smooth.
- 4
Scrape cheese mixture into hot soup. Add broccoli and cook until crisp-tender, about 8 minutes.
- 5
Stir in red pepper and cook until heated through, about 2 minutes. Serve hot.