INGREDIENTS
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2 tablespoons olive oil
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1 1/2 cups thinly sliced yellow onions
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1 tablespoon sliced garlic
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1 teaspoon salt
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1/4 teaspoon cayenne pepper
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5 cups chicken stock or canned, low-sodium chicken broth
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4 cups broccoli florets
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1 1/2 cups (6 ounces) shredded medium-sharp cheddar cheese