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1
Preheat oven to 375 degrees F.
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2
In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste.
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3
Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate.
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4
Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor.
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5
Remove from the heat.
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6
Put the cornbread in a large mixing bowl.
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7
Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden.
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8
Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds.
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9
With a slotted spoon, remove sage and put on top of cornbread to drain and crisp.
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10
Remove the butter from the heat.
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11
Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture.
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12
Season with salt and pepper, to taste.
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13
Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy.
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14
Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.
