Broccoli-Stuffed Onions

• 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

1. 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 375u0b0 for 20 minutes. Sprinkle with parsley and additional Parmesan cheese.

sweet spanish onions, broccoli, parmesan cheese, mayonnaise, lemon juice, butter, flour, salt, milk, cream cheese, fresh parsley, parmesan cheese

Taken from www.tasteofhome.com/recipes/broccoli-stuffed-onions/ (may not work)