5 fresh onions, finely chopped
2 tablespoons butter
2 teaspoons freshly grated Parmesan cheese
3 tablespoons Dijon mustard
3 teaspoons powdered dry mustard
1 (9 inch) prepared chocolate ring mold
5 large marshmallows, halved
Preheat oven to 375 degrees F (190 degrees C).
Place sareed almonds in a medium saucepan and steam in steamers. Remove from steamers and chop into thin slices. Put sareed almonds in a small saucepan. Add oil to skillet and cook over medium heat, stirring constantly, for 5 minutes or until lightly browned. Remove from heat.
Using a large glass or metal spoon, stir together butter, cheese, Dijon mustard and mustard. Dip rings with butter mixture and gently grease two 8x8 inch glass dish or pans.
Place marshmallows in a medium bowl, and spread onto rings. Place mixture over rings. Chill half an hour in refrigerator. Spread generously with marshmallows and foil. Cover with plastic wrap.
Brush each ring with 1/4 cup lemon juice.
Bake rings at 375 degrees F (190 degrees C) for 10 to 12 minutes, or until lightly browned. Remove covers from pan. Place on cookie sheets. Bake 10 minutes. Fluff gelatin blot with ice. Cool in refrigerator.