Broccoli stuffed Vidalia onions

[Guest guest]

I don't have exact amounts, since this is one ofthe pinch of this and that

recipes but here is the basic.

 

4 large Vidalia (or Walla Walla sweet) onions (big, sweet onions)

small package frozen chopped broccoli (if you cannot find fresh) or a couple

handsful of broccoli florets (no stalk)

Seasoned bread crumbs

Handful of shredded cheddar or a little bechamel (white) sauce to hold it

together

Salt, pepper to taste

 

Peel onions, but do not cut off the root end. Scoop out most of the interior

of the onion, leaving a thick shell but not so thick that it will take forever

to cook. (quarter inch..ish). Parboil onion shells in salted water about 5

minutes. Cook frozen broccoli without water, in microwave, or steam broccoli

florets. Drain well, blotting excess water. Chop onions, add to broccoli. (If

the onions are really strong, you might want to use just half of the onions,

saving the rest for other dished.) With the back of a spoon or fork, break

broccoli apart into smaller bits, mix in cheddar cheese, salt, pepper, bread

crumbs and a tiny bit of bechamel sauce or even mayonaise or veganaise. Stuff

onion shells, put fulled onions in a baking dish that will hold them upright.

Sometimes I spray them with olive oil or butter spray. Don't cover onions. Bake

at 350 F for 30 minutes or until onion is cooked.

Jeanne in Georgia

 

 

 

 

 

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