1 onion, chopped
3/4 cup (1 1/2 sticks) butter
1 tbsp. roasted garlic pepper (salt and pepper work too)
1/2 cup all-purpose flour
2 pints heavy whipping cream
1 (32 oz.) box chicken stock (Swanson)
1 (24 oz.) pkg. broccoli florets
1 (16 oz.) pkg. shredded cheddar cheese (preferably sharp)

Sauté onion in butter until it starts turning clear. Add seasoning and flour. Cook about 1 minute. Add heavy cream and bring to a boil. Add chicken stock add broccoli and simmer until tender.

Remove from heat. Finally, stir in cheddar cheese and serve.

Submitted by: Nicholas Nordone