Broccoli, Onion and Cheese Soup
from the best of food and wine collection
Ingredients
- 5 tablespoons butter
- 2 large Bermuda onions, thinly sliced
- 1/4 teaspoon freshly ground black pepper
- 3 sprigs of fresh thyme
- 1 tablespoon sugar
- 1/4 cup sweet white wine
- 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 nutmeg
- 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
Instructions
- 1
In a large flameproof casserole, melt 2 tablespoons of the butter over moderately high heat. Add the onions, black pepper, thyme and sugar.
- 2
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.
- 3
Remove the cover and the waxed paper and increase the heat to moderate. Cook until the onions are golden brown, about 25 minutes.
- 4
Add the wine and 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.
- 5
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.
- 6
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.
- 7
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.