Best 4 Broccoli Stuffed Vidalia Onions Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to the world of culinary delight, where flavors dance and textures harmonize. In this article, we take you on a journey to discover the most tantalizing recipe for "Broccoli Stuffed Vidalia Onions," a dish that will tantalize your taste buds and leave you craving more. Imagine tender Vidalia onions, carefully hollowed out and filled with a vibrant medley of broccoli florets, succulent cheese, and a symphony of savory seasonings. Baked to perfection, these stuffed onions emerge from the oven, their golden-brown tops beckoning you to take a bite. Get ready to embark on a culinary adventure as we unveil the secrets behind this irresistible dish.

Check out the recipes below so you can choose the best recipe for yourself!

VIDALIA HEAVEN



Vidalia Heaven image

Vidalia onions filled with beef bouillon and butter are grilled to caramelized perfection!

Provided by Kate

Categories     Side Dish     Vegetables

Time 1h4m

Yield 4

Number Of Ingredients 3

4 Vidalia onions
4 cubes beef bouillon
4 tablespoons butter

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil grate.
  • Peel each onion, and core out the center. Drop a beef bouillon in the core of each onion, and cover the bouillon with 1 tablespoon of butter. Wrap tightly with aluminum foil.
  • Cook on grill for 30 to 60 minutes, or to desired doneness. Be careful not to puncture the aluminum foil, or the juices will drip out, and the onion will burn.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 11.8 g, Cholesterol 30.7 mg, Fat 11.9 g, Fiber 1.5 g, Protein 2.2 g, SaturatedFat 7.4 g, Sodium 949.1 mg, Sugar 5.7 g

BROCCOLI STUFFED VIDALIA ONIONS



Broccoli Stuffed Vidalia Onions image

Adapted from the Peachtree Bouquet cookbook put out by the Junior League of DeKalb County, Ga. This can be partially prepared ahead. Enjoy!

Provided by Sharon123

Categories     Onions

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

3 medium vidalia onions (or other sweet onions)
1 (10 ounce) package frozen chopped broccoli
1/3 cup parmesan cheese
1/4 cup mayonnaise
2 teaspoons lemon juice
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon garlic powder (optional)
2/3 cup milk
1 (3 ounce) package cream cheese, softened
hot sauce (optional)

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!

Nutrition Facts : Calories 167.8, Fat 11.5, SaturatedFat 6.8, Cholesterol 34.5, Sodium 288.1, Carbohydrate 11.6, Fiber 2.5, Sugar 3.5, Protein 6.1

STUFFED VIDALIA ONIONS



Stuffed Vidalia Onions image

Make and share this Stuffed Vidalia Onions recipe from Food.com.

Provided by Shirl J 831

Categories     Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 medium vidalia onions (about 1 1/2 lbs)
2 tablespoons fat-free Italian salad dressing
1/2 cup dices sweet red pepper
1 cup diced zucchini
1/2 cup soft breadcrumbs
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons minced fresh parsley
1/4 teaspoon dried oregano
1 dash hot sauce
vegetable oil cooking spray
paprika, fresh parsley sprigs

Steps:

  • Peel onions and cut a slice from top and bottom; chop slices and set aside.
  • Cook onions in boiling water 15-20 minutes till tender but not mushy.
  • Cool.
  • Remove center of onion, leave shells intact; reserve onion centers for another use.
  • Set aside shells.
  • Heat Italian dressing in medium pan add chopped onion and red pepper, and zucchini, and cook till tender, stirring constantly.
  • Remove from heat; stir in breadcrumbs and next 4 ingredients.
  • Fill each onion shell with 1/2 cup of mixture; place filled shells in 8 inch square dish sprayed with vegetable spray.
  • Cover and bake 350F for 20 minutes.
  • uncover and bake another 5 minutes.
  • Garnish.

Nutrition Facts : Calories 140.8, Fat 5, SaturatedFat 3, Cholesterol 18.3, Sodium 282.1, Carbohydrate 15.7, Fiber 2.8, Sugar 7.3, Protein 9.1

STUFFED VIDALIA ONIONS



Stuffed Vidalia Onions image

Vidalia onions create a lively side dish that everyone will love. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h5m

Yield 4

Number Of Ingredients 11

4 Vidalia or sweet onions
1/2 teaspoon olive oil
2 medium zucchini, shredded
3 cloves garlic, minced
1 teaspoon dried thyme, crushed
1 teaspoon dried basil, crushed
3 tablespoons Progresso™ plain dry bread crumbs
1 1/2 tablespoons chopped toasted pine nuts
3 tablespoons freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 7 g, TransFat 0 g

Tips:

  • Choose the right onions: Vidalia onions are the best choice for this recipe because they are sweet and have a mild flavor. However, you can use other types of onions, such as yellow or white onions, if you prefer.
  • Cook the onions properly: To ensure that the onions are cooked through but still retain their shape, it is important to cook them over medium heat. If you cook them over high heat, they will brown too quickly and become tough.
  • Don't overstuff the onions: When stuffing the onions, be careful not to overstuff them. Otherwise, the filling will be too loose and will fall out when you bake the onions.
  • Use a variety of vegetables: Feel free to use a variety of vegetables in the filling. Some good options include broccoli, carrots, celery, and mushrooms.
  • Season the filling well: Be sure to season the filling well with salt, pepper, and other herbs and spices. This will help to enhance the flavor of the dish.

Conclusion:

Broccoli stuffed Vidalia onions are a delicious and easy-to-make dish that is perfect for a weeknight meal. The onions are filled with a flavorful mixture of broccoli, cheese, and bread crumbs. This dish is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #appetizers     #side-dishes     #eggs-dairy     #vegetables     #american     #southern-united-states     #easy     #dinner-party     #holiday-event     #vegetarian     #dietary     #broccoli     #onions

Related Topics