Main Ingredients:

5 tablespoons butter2 large Bermuda onions, thinly sliced1/4 teaspoon freshly ground black pepper3 sprigs of fresh thyme1 tablespoon sugar1/4 cup sweet white wine3 cups chicken stock3 tablespoons all-purpose flour1 1/2 cups milk1/2 cup heavy cream1/4 teaspoon dry mustard1/8 teaspoon freshly grated nutmetdash of cayenne1/2 pound Jarlsberg cheese, grated1/2 cup grated Gruyere cheese1 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 thechicken stock and 2 cups of water. Bring to a boil and simmer for 15minutes.In a large saucepan, melt the remaining 3 tablespoons butter over moderate heat. Whisk in the flour and cook, stirring, for 2 minutes withoutbrowning. Whisk in the milk, cream, dry mustard, nutmeg and cayenne andbring to a boil. Boil, stirring, for 2 minutes. Remove from heat andstir in the Jarlsberg and Gruyere until smooth.Scrape the cheese mixture into the hot soup, add the broccoli and cookuntil crisp-tender, about 8 minutes. Stir in the red pepper and cookuntil heated through, about 2 minutes.

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