Broccoli-Stuffed Onions

photo by ncmysteryshopper



- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 6 medium Spanish onions, peeled
- 1 (10 ounce) package frozen broccoli, chopped
- 1⁄2 cup parmesan cheese, grated
- 1⁄3 cup mayonnaise
- 2 teaspoons fresh lemon juice
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons flour
- 1⁄4 teaspoon salt
- 2⁄3 cup milk
- 1 (3 ounce) package cream cheese, cubed
directions
- Preheat oven to 375°F.
- In a large saucepan, parboil onions in salted water for 10-12 minutes. Drain.
- Cook broccoli according to directions. Drain.
- Cut tops off onions. Remove centers of onions (reserve), leaving 3/4-inch edges. Place hollowed onions in baking dish.
- Chop onion centers; combine with broccoli, Parmesan cheese, mayonnaise and lemon juice. Spoon into onion shells.
- In a medium saucepan over medium heat, melt butter, blend in flour and brown. Add salt and milk. Cook until thickened, stirring constantly. Remove from heat and blend in cream cheese. Spoon over stuffed onions.
- Bake at 375 for 20 minutes.
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Reviews
-
The filling is so good! I used two largish Spanish Onions and one small Vadalia for the 5 year old. All three of us really enjoyed this side dish! If someone wants to make a lighter version of the dish it would still be wonderful without the cream cheese topping, just not as rich. Thank you Engrossed!
RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.