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Broccoli, Onion, And Cheese Soup
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Submitted by:
Jimmy |
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Use Bermuda onions for a sweet tasty soup. The long slow cooking time builds flavor, and complexity. |
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INGREDIENTS:
- 5 tablespoon(s) , Butter
- 2 large , White Onions Thinly Sliced
- 1/4 teaspoon(s) , Pepper
- 3 sprig(s) , Fresh Thyme
- 1 tablespoon(s) , Sugar
- 1/4 cup(s) , Sweet White Wine
- 3 cup(s) , Chicken Stock
- 3 tablespoon(s) , Flour
- 1 1/2 cup(s) , Milk
- 1/2 cup(s) , Heavy Cream
- 1/4 teaspoon(s) , Dry Mustard
- 1/8 teaspoon(s) , Grated Nutmeg
- 1 pinch , Cayenne Pepper
- 1/4 pound(s) , Cheddar Cheese Grated
- 1/2 cup(s) , Gruyere Cheese Grated
- 1 bunch , Broccoli Separated into Small Florettes
- 1 medium , Red Bell Pepper Diced
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| Instructions: |
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 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.
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. |
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