3 med. Vidalia onions
1 (10 oz.) pkg. frozen chopped broccoli
1/3 c. Parmesan cheese
1/4 c. mayonnaise
2 tsp. lemon juice
2 tbsp. butter
2 tbsp. all-purpose flour
1/4 tsp. salt
2/3 c. milk
1 (3 oz.) pkg. cream cheese

Peel and halve onions. Parboil in salted water for 12 minutes. Remove centers, leaving 3/4 inch edges. Place onion cups in 13 x 9 x 2 inch pan. Chop center portions to equal 1 cup. Cook broccoli according to package directions; drain. Combine chopped onion, broccoli, Parmesan cheese, mayonnaise and lemon juice. Spoon into onion cups. At this point onions can be refrigerated until ready to bake. Melt butter, blend in flour and salt. Add milk, cook until thick, stirring constantly. Remove from heat; blend in cream cheese. Spoon sauce over onions; bake uncovered at 375 degrees for 20 minutes.