Onions Stuffed With Peas
|English peas||1 1⁄4 Cup (20 tbs)|
|Chicken broth||1⁄3 Cup (5.33 tbs)|
|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|
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.