Broccoli Stuffed Vidalia Onions

Submitted by Sharon123

"Adapted from the Peachtree Bouquet cookbook put out by the Junior League of DeKalb County, Ga. This can be partially prepared ahead. Enjoy!"

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 6

ingredients

• 3 medium vidalia onions (or other sweet onions)
• 1 (10 ounce) package frozen chopped broccoli
• 1⁄3 cup parmesan cheese
• 1⁄4 cup mayonnaise
• 2 teaspoons lemon juice
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons all-purpose flour
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 teaspoon garlic powder (optional)
• 2⁄3 cup milk
• 1 (3 ounce) package cream cheese, softened
• hot sauce (optional)

directions

1. Peel and halve the onions. Pot boil in salted water for 12 minutes. Remove centers, leaving about 3/4" edge.
2. s. Place onion cups in a 13x9x2" pan.
3. Chop the center portions which were removed from the onions to equal about 1 cup.
4. Cook broccoli to package directions; drain.
5. Combine chopped onion, broccoli, Parmesan cheese, mayonnaise and lemon juice; spoon into the onion cups.
6. Note: at this point the onions can be refrigerated until ready to bake.
7. Melt butter; blend in the flour, salt, pepper and garlic powder(if using). Add milk and cook until thick, stirring constantly.
8. Remove from heat and blend in softened cream cheese. Spoon sauce over the onions; bake, uncovered, at 375*F. for 20 minutes.
9. Serve and enjoy!

Reviews

[mosma]

I love sweet onions, broccoli, and cheese, so it's kind of hard NOT to love this recipe. This was easy to make and tastes delicious. I had extra broccoli and just mixed it with the sauce and ate it like that. It came out pretty messy looking, which is great for me but probably not for guests.

 

[Lavender1638Fawn]

Vidalia onions are American so I didn't have them, though I found some supermarkets sell 'sweet' onions. Didn't know what size they were & they'd have to go on my next delivery & I couldn't wait, so I used large onions (which I presume are Spanish ones) & also a couple of red ones I had. I don't know what sweet onions taste like, most shops & markets give a choice of brown or red skin ones, but mine were not sweet (I didn't expect them to be) though there was some caramelisation around the edges (yum!); I served with 'Spicy Stuffed Peppers' from this site, salads & plain rice with a stock cube added so the bitterness/tang of the onion added some taste to the overall meal. Mad the recipe x4 so got lunch sorted! I am going to do this again, trying those sweet onions I saw on my supermarket site.

 

[Andi Longmeadow Farm]

Another winner here! I love the sweet valadlia onion coupled with the combination of broccoli, mayo, and a beautiful sauce how could you go wrong? The was prepared simply enough and the sauce came together in a lightening flash! I had a bit of balsamic reduction in the bottom of the pan from a previous recipe review and added the butter to this, and mixed together that made the taste profound! I used skim milk, Recipe #300084 (for the mayonnaise base) and put em' in the oven. Delish! Thank you Sharon, will be making these again, soon! Made for *Spring Spectacular* April 2008.