1 average size bunch broccoli
1/2 sm. onion, diced very fine
3 pt. whipping cream or heavy cream
1/2 c. butter

Cook broccoli (upper part of stalks and flowerettes). Steaming the broccoli retains more flavor. If frozen chopped broccoli is used, it will take about 2-3 small boxes.

In saucepan (preferable non-stick) heat the cream, butter and diced onions. Do not let the cream mixture boil too long. Keep on medium or low heat until onions are cooked. Add the chopped broccoli and continue to simmer for about 30 minutes. If this mixture needs to be thickened (using the cream instead of milk) add a mixture of 1 tablespoon cornstarch dissolved in 1/2 cup hot water; add to mixture while it is still cooking. Add salt and pepper to taste.

Optional: Instead of heavy cream, use milk and thicken with a mixture of 2 tablespoons cornstarch, dissolved thoroughly in 1/2 cup hot water; add to milk mixture while its cooking.