Broccoli-Stuffed Onions
Recipe: #9417
May 03, 2013
Categories: Side Dishes, Broccoli, Onions, Sunday Dinner, Oven Bake, Diabetic, No Eggs, Vegetarian, Vegetarian Dinner, more
"From Martha Green's Cooking Things on our local public radio. Posted for the You Want What?! recipe posting game."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (318.3 g)
- Calories 306
- Total Fat - 22.9 g
- Saturated Fat - 8.6 g
- Cholesterol - 50.1 mg
- Sodium - 1070.2 mg
- Total Carbohydrate - 10.5 g
- Dietary Fiber - 1.8 g
- Sugars - 5.5 g
- Protein - 14.8 g
- Calcium - 173.8 mg
- Iron - 1.3 mg
- Vitamin C - 8.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 375°F.
Step 2
In a large saucepan, parboil onions in salted water for 10-12 minutes. Drain.
Step 3
Cook broccoli according to directions. Drain.
Step 4
Cut tops off onions. Remove centers of onions (reserve), leaving 3/4-inch edges. Place hollowed onions in baking dish.
Step 5
Chop onion centers; combine with broccoli, Parmesan cheese, mayonnaise and lemon juice. Spoon into onion shells.
Step 6
In a medium saucepan over medium heat, melt butter, blend in flour and brown. Add salt and milk. Cook until thickened, stirring constantly. Remove from heat and blend in cream cheese. Spoon over stuffed onions.
Step 7
Bake at 375 for 20 minutes.
Tips
No special items needed.
0 Reviews
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