Recipes
Broccoli Stuffed Vidalia Onions Recipe
Passive Time | 50 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 3 medium vidalia onions
- 1 package frozen chopped broccoli 10 ounce
- 1 cup ⁄3parmesan cheese
- 1 cup ⁄4mayonnaise
- 2 teaspoons Lemon juice
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 teaspoon ⁄4sea salt
- 1 teaspoon ⁄4fresh ground black pepper
- 1 teaspoon ⁄4fried garlic powder
- 2 cup ⁄3milk
- 1 package cream cheese softened, 3 ounce
Ingredients
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Instructions
- Peel and halve the onions.
- Boil in salted water for 12 minutes. Drain.
- Remove centers, leaving about 3/4" edges. Place your new onion 'cups' in a greased baking pan.
- Chop the center portions that you just removed from the onions to 1/2 " equal pieces.
- Cook broccoli and drain.
- Combine chopped onion, broccoli, Parmesan cheese, mayonnaise and lemon juice in a bowl and spoon into the onion cups.
- Preheat oven to 375*F.
- Melt butter in a large saucepan and blend in the flour, salt, pepper and garlic powder.
- Add milk and cook until thick, stirring constantly.
- Remove from heat and blend in softened cream cheese. Spoon sauce over the onions; bake, uncovered for 20 minutes.
- Serve hot.