Stuffed ONIONS w/ BROCCOLI & PARMESAN Sauce

Table of Content: VEGETABLES

3 medium-sized onions (do not use large ones)

¼ tsp. salt plus extra salt for onion cups and broccoli

10 oz. fresh broccoli crowns or frozen broccoli florets

2 tsp. lemon juice

2 T. butter or margarine

2 T. plain flour

2/3 cup milk

¼ tsp. Tony Chachere’s Original Creole Seasoning

¼ cup mayonnaise

½ cup grated Parmesan cheese

3 oz. cream cheese, softened

3 T. sweet red pepper, minced

Paprika for garnish

 

 

 

 

Cut tops & bottoms from onions and discard.  Peel onions; then cut into halves.  Parboil the onion halves in salted water for 12 minutes.  After parboiling, carefully remove onion halves onto paper towels to drain.   When onions are cool enough to handle, remove the centers (to a bowl) leaving about a ¾” rim for the onion “cup”.

Finely chop the onion centers in the bowl and set aside.

Cook the broccoli, with some of the extra salt, until just tender; then drain.  Pour the lemon juice on the drained broccoli and toss to blend.

In a large non-stick skillet over medium heat, melt the butter or margarine; then stir in the flour.  Slowly stir in the milk keeping the sauce smooth.   Then, stir in the ¼ tsp. salt, Tony Chachere’s Seasoning, mayonnaise, and Parmesan cheese.  Add the cream cheese and stir until heated and well-blended.

In the bowl with the chopped onion, combine the broccoli, sweet red pepper, and the cheese sauce.  Stir together, while breaking-up the broccoli into very small pieces to blend all of the ingredients except the onion cups.  Taste mixture for salt and add, if needed.

Place the onion cups in a spray-oiled baking dish; then evenly fill the cups with the filling mixture.  Sprinkle the tops with paprika for color.  Bake at 375 degrees for 20 to 30 minutes.

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