4 med. onions
Chicken broth
2 (10 oz.) pkg. frozen green peas, cooked
1/2 c. soft bread crumbs
1/4 c. Parmesan cheese, grated
5 tbsp. butter
Melted butter for glaze

Peel and halve onions. Place in saucepan in 2 inches of chicken broth. Bring to a boil, cover, and lower heat. Let simmer for 10 minutes or until tender but firm. Drain well. Gently lift out center of onions, leaving a shell 2 to 3 rings thick. Fill center with peas.

Mix bread crumbs with cheese, parsley, mustard, and butter. Sprinkle over onions; then drizzle with butter. Boil 5 to 7 minutes or until lightly browned. Garnish with pimento strips. Yield: 8 servings.