1/2 cup margarine
1 cup butter
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 cup chopped fresh parsley
1 teaspoon dried basil
1 onion, sliced into wedges
1 1/4 cups chicken broth
1 (8 ounce) package cream cheese
1/2 cup chopped onion
1 tablespoon lemon juice
Preheat oven to 375 degrees F (190 degrees C).
Melt margarine in the bottom of a large saucepan and place on medium heat, stirring constantly, until almost boiling. Remove from heat, and set aside. Let cool slightly. Lightly grease six 9-inch pie pan dishes.
Sprinkle butter in white saucepan. Stir in sugar and vanilla. Bring to a slow but steady boil, stirring constantly, until mixture becomes emulsified. Remove from heat; stir in eggs, one at a time, scraping bottom and sides of pan as necessary. Pour into prepared pie dishes.
Layer chicken broth and cream cheese on top of chicken broth mixture. Sprinkle with onion wedges; sprinkle with lemon juice. Top with remaining 1/2 cup of chicken broth mixture. Bake at 375 degrees F (190 degrees C), uncovered, for 10 to 12 minutes, or until chicken is cooked through and juices run clear. Cool before serving.