8 lg. Bermuda onions
2 (8 oz.) pkgs. frozen green peas with cream sauce
2 strips bacon, diced
2 slices bread, diced
2 (16 oz.) cans baby whole carrots
1/4 c. finely chopped parsley
1/4 c. melted butter

Peel the onions and scoop out centers, leaving a shell about 3/4 inch thick. Place in boiling, salted water and simmer until onions are tender but still hold shape. Leave in hot water. Cook the peas according to package directions. Fry the bacon in a skillet until crisp. Remove from skillet and drain. Add the bread cubes to bacon drippings in the skillet and fry until brown and crisp. Heat the carrots in a saucepan, then drain and toss with parsley and butter. Place the onions on a platter. Fill with peas and top with bacon and croutons. Surround onions with carrots. Serve at once.