Thanksgiving Recipes - Broccoli, Onion and Cheese Soup

Ingredients:
5 Tablespoons butter
2 Large 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 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 (~4 cups)
1 Red bell pepper, cut into 1/4 inch dice

Procedures : 

1. In a large flameproof casserole, melt 2 tablespoons of the butter over moderately high heat.
2. Add the onions, black pepper, thyme and sugar.
   
3. 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.
4. Simmer, stirring occasionally, until the onions are very soft and golden, (~1 hour 15 minutes).
   
5. Remove the cover and the waxed paper and increase the heat to moderate.
   
6. Cook until the onions are golden brown, (~25 minutes).
   
7. Add the wine and boil until reduced by half, (~5 minutes).
8. Add the chicken stock and 2 cups of water.
9. Bring to a boil and simmer for 15 minutes.
   
10. In a large saucepan, melt the remaining 3 tablespoons butter over moderate heat.
11. Whisk in the flour and cook, stirring, for 2 minutes without browning.
12. Whisk in the milk, cream, dry mustard, nutmeg and cayenne and bring to a boil.
13. Boil, stirring, (~2 minutes).
14. Remove from heat and stir in the Jarlsberg and Gruyere until smooth.
    
15. Scrape the cheese mixture into the hot soup, add the broccoli and cook until crisp-tender, (~8 minutes).
16. Stir in the red pepper and cook until heated through, (~2 minutes).