Broccoli Stuffed Vidalia Onions
Transform humble Vidalia onions into a show-stopping side dish with this irresistible Broccoli Stuffed Vidalia Onions recipe. Sweet, tender onion shells are hollowed out and packed with a mouthwatering filling of cheesy broccoli, breadcrumbs, garlic, and fresh parsley. With the perfect balance of sharp cheddar and nutty Parmesan, these stuffed onions bake to golden perfection in just under an hour. A drizzle of butter and a touch of olive oil enhance the richness, while a vibrant garnish of parsley adds a fresh finish. Perfect as a vegetarian side for dinner parties or holiday gatherings, this recipe is both hearty and elegant. Indulge in the unique combination of flavors and textures that make every bite unforgettable!
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Recipe Information
Ingredients
- 4 large Vidalia onions
- 1 cup Broccoli florets
- 0.5 cup Sharp cheddar cheese
- 0.25 cup Parmesan cheese
- 0.5 cup Breadcrumbs
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 cloves Garlic
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Peel the Vidalia onions, keeping the outer layer intact, and slice off the tops. Hollow out the centers of each onion using a spoon or melon baller, leaving about 2 layers to form a sturdy shell. Save the removed onion centers for another use or discard.
Steam or blanch the broccoli florets for 2-3 minutes until tender but still vibrant. Finely chop the cooked broccoli and place it in a mixing bowl.
Grate the sharp cheddar cheese and Parmesan cheese, then add them to the bowl with the broccoli.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium heat. Mince the garlic cloves and sauté them for 1-2 minutes until fragrant. Add the garlic to the broccoli mixture.
Mix in the breadcrumbs, salt, black pepper, and fresh parsley to the broccoli mixture. Stir well to combine all ingredients.
Brush the outside of the hollowed onions with the remaining olive oil and place them in a baking dish.
Stuff each onion shell with the broccoli mixture, packing it tightly.
Melt the remaining tablespoon of butter and drizzle it over the stuffed onions.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the onions are tender and the stuffing is golden brown on top.
Serve warm and garnish with additional parsley, if desired.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 530 mg | 23% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 11.2 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 329 mg | 7% | |
*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.
