Broccoli Stuffed Onions
Delight your taste buds with these indulgent Broccoli Stuffed Onions, a unique and elegant dish that transforms simple ingredients into a stunning centerpiece. Tender baked yellow onions serve as edible bowls, filled to the brim with a creamy, cheesy mixture of steamed broccoli, cream cheese, and shredded cheddar, seasoned to perfection with garlic and fresh parsley. A crispy topping of Parmesan-infused breadcrumbs adds the perfect textural contrast, while a drizzle of olive oil brings a subtle richness to every bite. Perfect as a show-stopping side dish or a satisfying vegetarian main, this recipe combines comfort food flavors with an elevated presentation. Ready in just over an hour, these stuffed onions are as delicious as they are visually striking, making them a must-try for dinner parties or weeknight indulgence.
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Recipe Information
Ingredients
- 4 large yellow onions
- 1.5 cups fresh broccoli florets
- 4 ounces cream cheese
- 0.5 cups shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cups breadcrumbs
- 2 tablespoons Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the onions and peel them, leaving the root ends intact to keep them stable.
Scoop out the centers of the onions using a spoon or melon baller, leaving about a 1/2-inch shell. Reserve the scooped onion for another use or discard.
Place the hollowed onions in a baking dish and drizzle with 1 tablespoon of olive oil. Rub the oil over the onions and sprinkle them with a pinch of salt and pepper. Cover the dish with foil and bake for 25 minutes, or until the onions are softened but still hold their shape.
While the onions bake, steam the broccoli florets until tender but still bright green, about 4-5 minutes. Finely chop the cooked broccoli.
In a mixing bowl, combine the cream cheese, shredded cheddar cheese, chopped broccoli, minced garlic, parsley, salt, and pepper. Stir until well mixed.
Remove the onions from the oven and carefully fill each one with the broccoli mixture. Press the filling down gently to ensure they are generously stuffed.
In a small bowl, mix the breadcrumbs with the Parmesan cheese and the remaining tablespoon of olive oil. Sprinkle the breadcrumb mixture over the tops of the stuffed onions.
Return the stuffed onions to the oven, uncovered, and bake for another 20 minutes, or until the tops are golden and bubbly.
Allow the onions to cool for a few minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 2567 mg | 112% | |
| Total Carbohydrate | 96.8 g | 35% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 35.8 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 880 mg | 68% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1619 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
