Broccoli-Stuffed Onions Recipe

Broccoli-Stuffed Onions Recipe photo by Taste of Home

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To say our broccoli crop is bountiful in summer is putting it mildly - it grows "like crazy" when we have light 24 hours a day for a month or two! I make sure to freeze plenty for this recipe, which makes a unique side dish for dinner when company's coming. My family's happy when these are on the menu.

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Broccoli-Stuffed Onions Recipe

Prep: 25 min. Bake: 20 min.

Yield: 6 Servings

25 20 45

Ingredients

3 large sweet Spanish onions (3 to 4 inches)
3 cups frozen chopped broccoli, thawed
1/2 cup grated Parmesan cheese
1/3 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
2/3 cup milk
1 package (3 ounces) cream cheese, cubed
Chopped fresh parsley
Additional Parmesan cheese

Directions

Peel and halve onions horizontally. Parboil in salted water for 10-12 minutes; drain. Leaving 3/4-in. edges, remove centers. Place onion shells in a greased 1-1/2-qt. shallow baking dish. Chop centers of onions to equals 1 cup. Combine chopped onion, broccoli, Parmesan cheese, mayonnaise and lemon juice; spoon into onion shells. In a saucepan, melt butter; stir in flour and salt. Gradually add milk; cook until thick, stirring constantly. Remove from the heat and blend in cream cheese. Spoon sauce over onions. Bake at 375° for 20 minutes. Sprinkle with parsley and additional Parmesan cheese. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 270 calories, 22 g fat (9 g saturated fat), 39 mg cholesterol, 397 mg sodium, 13 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Broccoli-Stuffed Onions in Country Extra May 1993, p47