6 med. Vidalia or Bermuda onions
1 (1 lb.) bunch broccoli
1/2 c. grated Parmesan cheese
1/3 c. mayonnaise
2 tsp. lemon juice
2 tbsp. butter
2 tbsp. all-purpose flour
2/3 c. milk
1/4 tsp. salt
1 (3 oz.) pkg. cream cheese, cubed

Peel onions, cutting a slice from each top. Cook onions in boiling water 15 minutes or until tender but not mushy. Cool; remove centers of onions, leaving shells intact. Set shells aside. Chop centers, and set aside 1 cup (reserve the rest for other recipes).

Trim off large leaves and tough ends of lower stalks of broccoli, and wash thoroughly. Cook in small amount of boiling water 10 minutes, until tender, chop and set aside.

Combine 1 cup chopped cooked onions, chopped broccoli, Parmesan cheese, mayonnaise and lemon juice. Fill onion shells with broccoli mixture; place onions in a lightly greased 12 x 8 x 2 inch baking dish.

Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add salt and cream cheese, stirring until cheese melts. Spoon sauce over onions. Bake at 375 degrees for 20 minutes. Yield: 6 servings.