Stuffed Vidalia Onions


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Servings: 6
  • 3 medium vidalia onions (or other sweet onions)
  • 1 (10 ounce) package frozen chopped broccoli
  • 1⁄3 cup parmesan cheese
  • 1⁄4 cup mayonnaise
  • 2 teaspoons lemon juice
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 tablespoons all-purpose flour
  • 1⁄4 teaspoon sea salt
  • 1⁄4 teaspoon fresh ground black pepper
  • 1⁄4 teaspoon garlic powder (optional)
  • 2⁄3 cup milk
  • 1 (3 ounce) package cream cheese, softened
  • hot sauce (optional)
  • Peel and halve the onions. Pot boil in salted water for 12 minutes. Remove centers, leaving about 3/4" edge.
  • s. Place onion cups in a 13x9x2" pan.
  • Chop the center portions which were removed from the onions to equal about 1 cup.
  • Cook broccoli to package directions; drain.
  • Combine chopped onion, broccoli, Parmesan cheese, mayonnaise and lemon juice; spoon into the onion cups.
  • Note: at this point the onions can be refrigerated until ready to bake.
  • Melt butter; blend in the flour, salt, pepper and garlic powder(if using). Add milk and cook until thick, stirring constantly.
  • Remove from heat and blend in softened cream cheese. Spoon sauce over the onions; bake, uncovered, at 375*F. for 20 minutes.
  • Serve and enjoy!

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