Chicken broth (about 10 c. canned is fine)
1 head fresh broccoli
3 c. grated Cheddar or mixture of Cheddar and Swiss cheese
1 c. chopped onion
2 tbsp. cornstarch
1 tbsp. butter

Reserve 1 cup chicken broth. Saute onion in butter. Add broth and broccoli, chopped into bite-size pieces. Boil briefly until broccoli is almost tender, but still crisp (3 minutes depending on size of pieces). Remove broccoli. Add cheeses and stir until blended. Mix cornstarch in reserved broth and add to cheese mixture. Boil and stir with whisk constantly until smooth and thickened. Just before serving, heat and add broccoli. Salt and pepper to taste.