Ingredients
-
3
-
1
-
1/3
-
1/4
-
2
-
2
-
2
-
1/4
-
1/4
-
1/4
-
2/3
-
1
-
-
-
Directions
Broccoli Stuffed Vidalia Onions, Adapted from the Peachtree Bouquet cookbook put out by the Junior League of DeKalb County, Ga This can be partially prepared ahead Enjoy!, Vidalia onions are American so I didn’t have them, though I found some supermarkets sell ‘sweet’ onions Didn’t know what size they were & they’d have to go on my next delivery & I couldn’t wait, so used large onions (which I presume are Spanish ones) & also a couple of red ones I had I don’t know what sweet onions taste like, most shops & markets give a choice of brown or red skin ones, but mine were not sweet (I didn’t expect them to be) though there was some caramelisation around the edges (yum!); I served with ‘Spicy Stuffed Peppers’ from this site, salads & plain rice with a stock cube added so the bitterness/tang of the onion added some taste to the overall meal Mad the recipe x4 so got lunch sorted! I am going to do this again, trying those sweet onions I saw on my supermarket site
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Steps
|
1
Done
|
Peel and Halve the Onions. Pot Boil in Salted Water For 12 Minutes. Remove Centers, Leaving About 3/4" Edge. |
|
2
Done
|
S. Place Onion Cups in a 13x9x2" Pan. |
|
3
Done
|
Chop the Center Portions Which Were Removed from the Onions to Equal About 1 Cup. |
|
4
Done
|
Cook Broccoli to Package Directions; Drain. |
|
5
Done
|
Combine Chopped Onion, Broccoli, Parmesan Cheese, Mayonnaise and Lemon Juice; Spoon Into the Onion Cups. |
|
6
Done
|
Note: at This Point the Onions Can Be Refrigerated Until Ready to Bake. |
|
7
Done
|
Melt Butter; Blend in the Flour, Salt, Pepper and Garlic Powder(if Using). Add Milk and Cook Until Thick, Stirring Constantly. |
|
8
Done
|
Remove from Heat and Blend in Softened Cream Cheese. Spoon Sauce Over the Onions; Bake, Uncovered, at 375*f. For 20 Minutes. |
|
9
Done
|
Serve and Enjoy! |
