2 bunches (1 lb) broccoli
1 medium onion, chopped
1/4 cup butter
1/2 cup butter
1/2 cup flour
4 cups milk (2 percent or whole milk is best)
1 cup chicken stock or broth
1 1/2 tsp. salt
2 cups grated sharp cheddar cheese
Cook broccoli just until tender. Do not overcook. Drain and cut into small pieces, set aside.
Saute chopped onion in the 1/4 cup butter until tender; set aside.
In a large saucepan or soup pot, prepare a white sauce: melt the 1/2 cup butter over medium heat, then stir in flour until well blended, about 1 minute. Gradually stir in milk, broth/stock, and salt. Stir continuously until mixture reaches a boil. Cook 1 to 2 minutes or until thickened.
Add broccoli and onion. Stir in chees. Cook briefly over medium heat. Avoid bringing to a boil. Serve immediately.
Makes 6 to 8 servings.