4 1/2 lbs. sweet onions
1 c. frozen peas, thawed
2/3 c. sliced fresh mushrooms
1/8 tsp. dried whole thyme, crushed
Dash of pepper
2 tbsp. butter
1/2 tsp. chicken bouillon granules
1/4 c. boiling water

Cut a slice from top of each onion; scoop out the centers, leaving 1/4 inch thick shell. Reserve centers for other uses. Place shells in a lightly greased 8 inch square baking dish. Combine peas, mushrooms, and next 2 ingredients; spoon evenly into onions and dot with butter. Combine water and bouillon granules; pour over stuffed onions. Cover tightly with heavy duty plastic wrap; fold back a small corner to allow steam to escape. Microwave on high 7 to 9 minutes, giving dish a half turn after 4 minutes. Let stand 3 minutes. Makes 4 servings.