Creamed Pea & Onion Half Shells

12 medium sized onions, cut
6 cups boiling water
2 teaspoons salt
3 tablespoons butter
2 tablespoons flour
½ teaspoon black pepper
1 cup milk
1½ cups cooked, frozen peas

Peel onions and cook, uncovered, in boiling water to which 1½ teaspoons of salt has been added, 30 minutes, or until almost tender. Drain. Scoop out centers with a sharp paring knife to form cups (cut stem to root).

Preheat oven to 400°F.

Place onion cups in baking dish with 2 tablespoons butter, melted. Bake in oven for 30 minutes or until lightly browned, basting frequently with melted butter.

Meanwhile, melt remaining tablespoon butter in saucepan. Blend in flour, remaining ½ teaspoon salt and pepper. Stir in milk slowly. Boil 2 minutes, stirring constantly. Add peas and heat thoroughly.

To serve, fill onion cups with creamed peas.
Yields: 6 servings

Recipe provided by The National Onion Association