1 lb. broccoli
1 lb. cauliflower
chicken broth, water or bouillon
1/2 c. butter
1 small onion, diced
1/2 c. flour
1 qt. milk
1 c. grated sharp Cheddar cheese
black pepper

Cut vegetables into small pieces, discarding any of the stem too tough to poke with a fingernail. Barely cover with broth and slowly cook until tender. In another pan, saut onion in butter on medium heat. Add flour to make a roux; slowly add flour, stirring constantly to thicken and prevent lumping. Slowly add milk while stirring constantly. Lower heat and cook 45 minutes; continue stirring occasionally. Serve with grated cheese and pepper.