Instructions: 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

Kathy Dionne Coceur d"Alene, Idaho

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.