Free Recipe Stuffed Spanish Onions
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Stuffed Spanish Onions Recipe
3 md Sweet Spanish onions; (3- to
-4 inch diameter each)
2 qt Water
1 pk (10-oz) frozen chopped
-broccoli; cooked according
-to package directions
-(about 2 cups)
3 oz Grated Parmesan cheese
1/4 c Reduced-calorie mayonnaise
2 tb Each lemon juice;
-reduced-calorie margarine,
-(tub), and
All-purpose flour
1 ds Salt
1-1/2 c Skim milk
3 oz Monterey Jack cheese;
-shredded
1/4 ts Paprika
Stuffed Spanish Onions Preparation
Peel onions and cut each through stem ends into halves (do not remove stem ends; they help to hold onion halves together). In 4-quart saucepan bring water to a boil; add onions. Reduce heat and let simmer until onions are tender, 10 to 12 minutes. Drain well. Scoop pulp from each onion half, leav-ing about a 1/2-inch-thick shell; reserve shells. Chop enough pulp to measure 1 cup; transfer chopped pulp to medium mixing bowl and add broccoli, Parmesan, mayonnaise, and lemon juice. Mix well and set aside. In 10-inch skillet heat margarine until bubbly and hot; add flour and salt and stir quickly. Stirring, gradually add milk; bring just to a boil, Reduce heat and let simmer, stirring frequently, until smooth and thickened; add Monterey Jack and cook, stirring constantly, until melted. Preheat oven to 3750F. Fill shells with onion mixture and set in 8 x 8 x 2-inch bak-ing dish. Top with sauce; sprinkle with paprika. Bake until sauce is bubbly, about 15 minutes. MAKES 6 SERVINGS, 1/2 ONION EACH Each serving provides: 1 Protein Exchange: 2 vegetable Exchanges: 1 1/2 Fat Exchanges: 1/4 Milk Exchange: Per serving: 242 calories; 14 g protein; 14 g fat; 17 g carbohydrate: 431 mg calcium.. 523 mg sodium; 28 mg cholesterol Kathy Dionne Coceur d’Alene, Idaho by Ron West <rwwest@execnet.net> on Feb 28, 1998
Cooking Temperature:
Recipe Serves: 1
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