broccoli-stuffed onions

How To Make broccoli-stuffed onions

• 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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