Preparation:
Peel and halve onions horizontally. Par-boil in salted water for 10 to 12
minutes; drain. Leaving 3/4 inch edges, remove centers. Place onion shells
in
greased 1 1/2 quart shallow baking dish. Chop centers of onions to equal 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
heat and blend in cream cheese. Spoon sauce over onions. Bake at 375~F. for
20
minutes. Sprinkle with parsley and additional parmesan cheese. |
