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