Broccoli Stuffed Vidalia Onions

READY IN: 50mins
Recipe 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!

Top Review by Andi of Longmeadow

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.

Ingredients Nutrition


  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!

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