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  *     1 tablespoon butter

  *     1/2 onion, chopped

  *     1/4 cup melted butter

  *     1/4 cup flour

  *     2 cups milk

  *     2 cups chicken stock

  *     1 1/2 cups coarsely chopped broccoli florets

  *     1 cup matchstick-cut carrots

  *     1 stalk celery, thinly sliced

  *     2 1/2 cups shredded sharp Cheddar cheese

  *     salt and ground black pepper to taste

  -     Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.

  -     Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it's granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.

  -     Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.

  -     Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.