Broccoli Stuffed Vidalia Onions

Total Time
50mins
Prep 30 mins
Cook 20 mins

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

Ingredients Nutrition

Directions

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

5 5

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, Cilantro Aioli (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.

4 5

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.

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