1 md Sweet onion, chopped
2 tb Butter or margarine
2 pk (8 ounces each) cream
-cheese, cubed 2 c Milk
2 Chicken bullion cubes
1 1/2 c Boiling water
1 pk Frozen chopped broccoli (10
-ounces) cooked and drained 1 ts Lemon juice
1 ts Salt
1/4 ts Pepper
Saute onion in butter until tender. Add cream cheese and milk; stir over low heat until cheese is melted. Dissolve bullion in boiling water; add to cream cheese mixture. Stir in broccoli, lemon juice, salt and pepper. Heat thoroughly. Source: Rock Springs Sweet Onion Festival Cook Book 1992