Main 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 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 (about 4 cups)

1 red bell pepper, cut into 1/4 inch dice

Cooking Preparation of the Recipe:

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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