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Cut the onion into cubes, and cut the broccoli into very thin stems and add to a large pan.
Add 3 tablespoons butter to the pan and sauté over medium heat until tender, about 6-8 minutes.
Add the garlic and sauté for about 2-3 minutes.
Add the broth, turn up the heat and let it boil. Simmer.
Meanwhile, in a small oven-proof container, melt 3 more tablespoons of butter. Sprinkle the flour over the melted butter and stir until melted.
Gradually add the hot milk, whisking as you go. Bring to boil on a low heat and let it thicken. Simmer, stirring constantly, for 20 minutes. Season with salt and pepper.
Add the white sauce to the broth, whisking to mix well.
Add the grated cheese and make sure it is well mixed in before adding the broccoli florets.
Add the broccoli florets and cook over low heat for 15-20 minutes, or until the broccoli is tender. Season with salt and pepper.
Thicken with cornstarch and water (1:1) if the consistency is not thick enough.
Ingredients
Directions
Cut the onion into cubes, and cut the broccoli into very thin stems and add to a large pan.
Add 3 tablespoons butter to the pan and sauté over medium heat until tender, about 6-8 minutes.
Add the garlic and sauté for about 2-3 minutes.
Add the broth, turn up the heat and let it boil. Simmer.
Meanwhile, in a small oven-proof container, melt 3 more tablespoons of butter. Sprinkle the flour over the melted butter and stir until melted.
Gradually add the hot milk, whisking as you go. Bring to boil on a low heat and let it thicken. Simmer, stirring constantly, for 20 minutes. Season with salt and pepper.
Add the white sauce to the broth, whisking to mix well.
Add the grated cheese and make sure it is well mixed in before adding the broccoli florets.
Add the broccoli florets and cook over low heat for 15-20 minutes, or until the broccoli is tender. Season with salt and pepper.
Thicken with cornstarch and water (1:1) if the consistency is not thick enough.