1/4 c. butter
1/2 c. chopped onion
3 (10 oz.) pkg. frozen Brussels sprouts, partially thawed
3/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried marjoram
1/2 c. chicken broth

Melt butter in large skillet, add onions and cook until tender. Add Brussels sprouts, sprinkle with salt, pepper and marjoram. Add chicken broth. Cover and simmer 15 minutes, or until sprouts are tender. Serves 6.