Broccoli Cheddar Panini …plus Win SIGNED Pioneer Woman Holiday Cookbooks!

Ingredients

• 12 servings bread loaves ) for bowls (you can buy them in nice bakeries
• 4  broccoli heads cut into florets
• 0.8 cup broccoli florets cooked chopped
• 4 tablespoons butter at room temperature ()
• 0.5 cup chicken broth 
• 1 tablespoon olive oil extra virgin 
• 0.3 cup flour all-purpose
• 0.5 teaspoon ground nutmeg 
• 2 cups half-and-half 
• 1 large onion halved thinly sliced
• 12 servings salt and pepper 
• 8 ounces sharp cheddar sliced
• 3 cups sharp cheddar cheese shredded for garnish
• 8 slices sourdough white sliced
• 4 cups milk whole

Equipment

• ladle
• whisk
• pot

Directions

1. In a large pot over medium heat, melt the butter, then add the onion, and stir it around to cook, 3 to 4 minutes.
2. Sprinkle the flour on top of the onion and use a whisk to work in the flour. Once it’s combined, cook the onion-flour mixture for 2 to 3 minutes.
3. Add the milk and half and half, whisking constantly until combined.
4. Sprinkle in the salt, pepper, and nutmeg.
5. Add the broccoli florets and stir them into the soup. Cover the pot and reduce the heat to low, then simmer the soup untilit’s thickened and the broccoli is tender, 20 to 25 minutes.Stir in the chicken broth and check the consistency. The soup should be thick, but if it still seems too thick, splash in a little more broth.Then throw in the cheese! Stir it in until it’s melted, taste and adjust the seasonings . . . and get ready to serve it up.At an angle, cut off the top third of the bread.
6. Remove the “lid”. Tear out chunks of bread, leaving a ½-inch rim around the crust. (Save the bread in a plastic storage bag for another use.)Ladle in the thick, yummy soup and top it with more shredded cheese.
7. Serve it to trick-or-treaters before they head out to collect your . . . I mean their candy.