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Onions Stuffed With Peas

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Anonymous (not verified)
Ingredients
  Onions 6 Medium
  English peas 1 1⁄4 Cup (20 tbs)
  Chicken broth 1⁄3 Cup (5.33 tbs)
  Pepper 1⁄4 Teaspoon
  Chicken broth 1⁄2 Cup (8 tbs)
  Chablis/Other dry white wine 2 Tablespoon
  Reduced calorie mayonnaise 2⁄3 Cup (10.67 tbs)
  Lemon juice 2 Teaspoon
  Dried tarragon 1⁄4 Teaspoon
  White pepper 1⁄4 Teaspoon
Directions

Peel onions, and cut a slice from top of each.
Remove center of onions, leaving Winch-thick shells.
Chop onion centers, reserving 1/2 cup.
Cook onion shells, covered, in boiling water 5 minutes; remove onion shells, and drain upside down on a wire rack.
Combine chopped onion, peas, 1/3 cup chicken broth, and pepper in a saucepan; cover and cook 15 to 20 minutes or until tender.
Fill onion shells with pea mixture; place in a shallow baking dish.
Combine 1/2 cup chicken broth and wine; pour around onions.
Combine remaining ingredients; stir with a wire whisk until smooth.
Spoon over pea mixture in each onion.
Broil onions 3 inches from heat 3 minutes or until lightly browned.

Recipe Summary

Cuisine: 
American
Servings: 
6

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