Broccoli Stuffed Onions

This recipe makes a unique side dish for dinner when company's coming.


6 servings


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 (3 ounces) package cream cheese, cubed
chopped fresh parsley
additional Parmesan cheese


Peel and halve onions horizontally. Parboil in salted water for 10 to 12 minutes; drain.

Meanwhile, preheat oven to 375°F (191°C). Grease a 1 1/2 quart shallow baking dish. Leaving 3/4-inch edges, remove centers. Place onion shells in prepared 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 for 20 minutes. Sprinkle with parsley and additional Parmesan cheese.

Estimated Time

Preparation: 25 minutes
Bake Time: 20 minutes

Nutritional Information

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.

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