BROCCOLI-STUFFED ONIONS
Sometimes when sweet onions are in season, my grocery store will over a bag of them for about what you normally pay for 1 or 2. So, I had to find something to do with lots of onion. I think you could use other veggies to stuff, or a combination of them.
Provided by Lynette !
Categories Vegetables
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Place your onions in a large Dutch oven; add 1/4 teaspoon salt and water to cover. Bring to a boil; reduce heat, and simmer, uncovered, for 10 minutes. Drain well.
- 2. Remove the centers from the onions, leaving 3/4 inch thick shells. Place the onion shells in a lightly greased baking dish; set aside.
- 3. Chop the onion centers to equal 1/2 cup; reserve the remaining onion centers for another use. Set aside.
- 4. Cook the broccoli according to the package directions; drain. Combine the broccoli, reserved 1/2 cup chopped onion, Parmesan cheese, mayonnaise, and lemon juice. Stir well. Spoon the mixture evenly into the reserved onion shells.
- 5. Melt the butter in a small saucepan over low heat; add flour and 1/8 teaspoon salt, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
- 6. Remove from the heat; add the cream cheese, stirring until the cream cheese melts and sauce is smooth. Spoon the sauce over the stuffed onions.
- 7. Bake, uncovered, at 375° for 20 to 25 minutes or until lightly browned and thoroughly heated.
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