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  3 tablespoons unsalted butter, divided 1/4 cup extra virgin olive oil 2 cups yellow onion, julienned Kosher salt and freshly ground black pepper 3 garlic cloves, peeled and minced (about 1 tablespoon) 2 cups Yukon Gold potatoes, peeled, medium dice 2 1/2 cups broccoli florets, no stems 3 1/2 cups stock, chicken or vegetable 6 smallish fresh basil leaves, torn 1/2 cup Parmesan, grated In a 3 1/2-quart heavy-bottomed pot, combine the olive oil and half the butter. Place the pot over medium heat. Once the butter begins to melt, add the onions. Season them with a pinch of salt and freshly ground black pepper. Saute the onions until they become golden. Don't rush this step and adjust the heat as necessary to keep t
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