Broccoli Stuffed Onions Recipes

BROCCOLI STUFFED VIDALIA ONIONS

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!

BROCCOLI-STUFFED ONIONS

Steps:

• 1. Place your onions in a large Dutch oven; add 1/4 teaspoon salt and water to cover. Bring to a boil; reduce heat, and simmer, uncovered, for 10 minutes. Drain well.
• 2. Remove the centers from the onions, leaving 3/4 inch thick shells. Place the onion shells in a lightly greased baking dish; set aside.
• 3. Chop the onion centers to equal 1/2 cup; reserve the remaining onion centers for another use. Set aside.
• 4. Cook the broccoli according to the package directions; drain. Combine the broccoli, reserved 1/2 cup chopped onion, Parmesan cheese, mayonnaise, and lemon juice. Stir well. Spoon the mixture evenly into the reserved onion shells.
• 5. Melt the butter in a small saucepan over low heat; add flour and 1/8 teaspoon salt, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
• 6. Remove from the heat; add the cream cheese, stirring until the cream cheese melts and sauce is smooth. Spoon the sauce over the stuffed onions.
• 7. Bake, uncovered, at 375° for 20 to 25 minutes or until lightly browned and thoroughly heated.

SEAFOOD STUFFED VIDALIA ONIONS

Steps:

• Preheat oven to 350°F Peel the onions and cut off tops. Using a sharp knife, score center of each onion. Using a small spoon, scoop out center leaving the two outer layers intact to create a 'bowl' (similar to gutting a pumpkin. Save the insides for another recipe). Place shells into an 8" baking dish and set aside.
• MAKE STUFFING: In a sauté pan, heat the olive oil and butter. Add the garlic, celery, and bell pepper. Sauté for 2 minutes, or until the vegetables are softened.
• Add the shrimp and season with salt and Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
• ASSEMBLY: Spoon stuffing evenly into onions (do not pack too tightly, just lightly press down into the onions). Pour broth over and around onions. Cover dish and bake for 45-50 minutes or until onions are tender. Remove cover and continue baking for an additional 5-10 minutes to lightly brown the tops.

CARAMELIZED BROCCOLI AND ONION STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F.
• Heat 2 tablespoons olive oil in a large nonstick saute pan over medium heat. Once the oil is hot, add the broccoli, onions, red pepper flakes, and 2 cloves minced garlic. Slowly saute the broccoli, stirring occasionally until it starts to brown all over, about 10 minutes. Add the olives and continue to cook about 1 more minute. Remove from heat and add the ricotta cheese, stirring to evenly distribute.
• While broccoli and onions are caramelizing, prepare the tomato sauce: heat 1 teaspoon olive oil in a medium-size saucepan over medium heat. Add remaining 2 cloves minced garlic and cook for 1 minute. Add the tomato paste and stewed tomatoes. Bring to a simmer and cook for 5 minutes. Stir in the basil and remove from the heat.
• Spread about 1/3 of the sauce in the bottom of a 13 by 9 by 2 inch-baking dish. Stuff the shells with the broccoli mixture. Arrange the stuffed shells in the baking dish and top with the remaining sauce. Sprinkle evenly with the mozzarella. Bake, uncovered, for 20 minutes. Serve immediately.

STUFFED VIDALIA ONIONS

Steps:

• Preheat the oven to 400°F. Line a small baking pan with foil.
• Cut 1/2" off the top of each onion; slightly trim the bottoms so that the onions stand upright. Place the onions, cut side up, in the prepared baking pan and coat with cooking spray. Bake for 1 hour, or until soft. Set aside for 15 minutes, or until cool enough to handle.
• Reduce the oven temperature to 350°F.
• Remove and discard the onion peels. Using a spoon, scoop out the onion centers, leaving a 1/2" shell. Chop the centers and reserve 1 cup for the stuffing; save the remainder for another use.
• Heat the oil in a large nonstick skillet over medium heat. Add the zucchini, garlic, thyme, basil, and the 1 cup chopped onions. Cook for 6 minutes, or until the zucchini is softened and most of the liquid has evaporated. Remove from the heat and stir in the bread crumbs, pine nuts, 2 1/2 tablespoons of the cheese, salt, and pepper.
• Divide the filling among the onion shells. Place the onion shells in the same baking pan and top with the remaining 1/2 tablespoon cheese.
• Bake for 20 minute, or until golden.

STUFFED ONIONS (CROCK POT)

Steps:

• Peel onions and hollow out hole in center for the stuffing.
• Do not make hole completely through the onion.
• Leave about a 1/2 inch shell at the base of the onion.
• Mix together ham, broccoli, bread crumbs and bell pepper.
• Stuff into onion and top with a chunk of butter.
• Sprinkle with cayenne pepper.
• Place onions in crock pot.
• Pour 1/2 cup of water around onions, but not over them.
• Cook on LOW for 6 to 8 hours.