Best 2 Broccoli Stuffed Onions Recipes

Indulge in a culinary journey with our tantalizing Broccoli Stuffed Onions, a symphony of flavors and textures that will delight your taste buds. This wholesome dish combines the earthy sweetness of broccoli, the savory richness of ground beef, the aromatic depth of onion, and a delightful blend of herbs and spices. With three irresistible variations to choose from, each bite promises a unique and satisfying experience. Prepare to be captivated by the classic version, featuring a hearty filling of broccoli, beef, and a creamy sauce, all nestled within tender roasted onions. For a vegetarian twist, embark on a flavor adventure with our meatless rendition, where broccoli takes center stage, complemented by a medley of vegetables and a tangy tomato sauce. Last but not least, our gluten-free alternative offers a symphony of flavors and textures, featuring a flavorful filling of broccoli, quinoa, and a rich mushroom sauce, all encased in roasted onions.

Here are our top 2 tried and tested recipes!

BROCCOLI STUFFED VIDALIA ONIONS

Broccoli Stuffed Vidalia Onions image

Adapted from the Peachtree Bouquet cookbook put out by the Junior League of DeKalb County, Ga. This can be partially prepared ahead. Enjoy!

Provided by Sharon123

Categories Onions

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

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)

Steps:

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!

Nutrition Facts : Calories 167.8, Fat 11.5, SaturatedFat 6.8, Cholesterol 34.5, Sodium 288.1, Carbohydrate 11.6, Fiber 2.5, Sugar 3.5, Protein 6.1

BROCCOLI-STUFFED ONIONS

Broccoli-Stuffed Onions image

To say our broccoli crop is bountiful in summer is putting it mildly - it grows "like crazy" when we have light 24 hours a day for a month or two! I make sure to freeze plenty for this recipe, which makes a unique side dish for dinner when company's coming. My family's happy when these are on the menu.

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

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
3 ounces cream cheese, cubed
Chopped fresh parsley
Additional Parmesan cheese

Steps:

Peel and halve onions horizontally. Parboil in salted water for 10-12 minutes; drain. Leaving 3/4-in. edges, remove centers. Place onion shells in a greased 1-1/2-qt. shallow 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 at 375° for 20 minutes. Sprinkle with parsley and additional Parmesan cheese.

Nutrition Facts :

Tips:

Choose medium-sized onions that are firm and have no blemishes.
To easily scoop out the onion centers, use a melon baller or a small spoon.
Roast the onions upside down for the first 15 minutes to prevent the filling from spilling out.
Use a variety of vegetables for the filling, such as broccoli, carrots, celery, and bell peppers.
Add some cooked rice or quinoa to the filling for a more substantial meal.
Use a flavorful cheese, such as cheddar, Parmesan, or mozzarella, for the filling.
Top the onions with breadcrumbs or panko crumbs for a crispy topping.
Serve the onions hot out of the oven with a side of sour cream or yogurt sauce.

Conclusion:

Broccoli Stuffed Onions are a delicious and easy-to-make dish that is perfect for a weeknight meal. They are also a great way to use up leftover vegetables. The onions are roasted until tender and the filling is flavorful and cheesy. Serve them with a side of sour cream or yogurt sauce for a complete meal.

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