3 med. sweet Spanish onions
1 (10 oz.) pkg. frozen chopped broccoli
1/2 c. Parmesan cheese
1/3 c. mayonnaise
2 tsp. lemon juice
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt (optional)
2/3 c. milk
1 (3 oz.) pkg. cream cheese cubed

Peel and halve onions. Parboil in salted water 10-12 minutes, drain. Remove centers leaving 3/4 inch edges. Chop center portions to equal 1 cup. (Save any remaining centers to season gravy, sauces or soups.) Cook broccoli according to package directions. Drain.

Combine chopped onions, broccoli, Parmesan cheese, mayonnaise and lemon juice. Spoon into centers of onion halves. Melt butter. Blend in flour and salt. Add milk and cook until thick, stirring constantly.

Remove from heat and blend in cream cheese. Spoon sauce over onion halves and bake uncovered at 375 degrees for 20 minutes or until onions are done. Makes 6 servings.