Sweet onions stuffed with broccoli
6 servings
50 minutes
Sweet onion stuffed with broccoli is an original dish of European cuisine that combines the tenderness of baked onion and the freshness of broccoli. Historically, stuffing vegetables spread in cooking as a way to enhance their flavor and diversify texture. Here, the sweetness of the onion contrasts with the spiciness of parmesan and the creaminess of the sauce, creating a harmony of flavors. This dish is perfect as a side or light main course, especially for those who appreciate vegetable variations in their diet. Tender onion 'cups' are filled with a juicy mixture of broccoli, cheese, and spices, while the creamy sauce makes them even richer. Baked to a golden crust, it offers a warm, comforting taste with a slight spicy note, making it an excellent choice for family dinners or festive tables.
1
Clean the onions and cut them in half. Slightly boil in salted water for 12 minutes.
- Onion: 3 heads
2
Remove the central part, leaving the edges. Place the onion 'rings' in a baking dish.
3
Chop the central part of the onion into small pieces to make 1 cup.
- Onion: 3 heads
4
Cook the broccoli according to the package instructions and drain the water.
- Frozen broccoli: 280 g
5
Mix chopped onion, broccoli, Parmesan cheese, mayonnaise, and lemon juice. Place the mixture in onion 'bowls'.
- Onion: 3 heads
- Frozen broccoli: 280 g
- Grated Parmesan cheese: 60 g
- Mayonnaise: 45 g
- Lemon juice: 2 teaspoons
6
Melt the butter. Add flour, salt, pepper, and garlic powder. Cook on low heat, stirring constantly until the sauce thickens.
- Butter: 2 tablespoons
- Wheat flour: 2 tablespoons
- Sea salt: 0.3 teaspoon
- Ground black pepper: 0.3 teaspoon
- Garlic powder: 0.3 teaspoon
7
Remove from heat and add softened cream cheese. Mix well. Drizzle this mixture over the onion 'baskets'. Place them in the oven for 20 minutes at 190°C.
- Cream cheese: 80 g
- Milk: 0.7 glass
- Thai hot sauce (sriracha): to taste
