4 large mild onions
2 tbsp. butter, cut into 4 pats

Skin onions. Cut a slice from top of each. Steam until tender. Remove centers, leaving firm shell. Add two tablespoonfuls onion from centers to prepared filling, dot tops with butter and bake in moderate (350°F) oven, surrounded by vegetable broth to prevent drying.

FILLING:

1/2 cup vegetable broth (boiling)
1 egg yolk, beaten light
1/2 cup chopped ham (cooked)
1/4 cup chopped green pepper

Pour hot vegetable broth over egg yolk. Beat well. Add ham and pepper.

Submitted by: Belle