Memere Bernard’S English Onion Dressing

1. 1

   Peel and slice the onions into thin wedges. Put them into a pot, cover with water and bring to a boil. Boil the onions for 30 minutes or until soft. Drain them and return them to the pot.

2. 2

   Add butter into the pot with the onions. Crush the Saltine crackers. Alternately add the crushed Saltines and stock into the onions a little at a time. Just stir in the chicken stock in small amounts, mixing after each addition of about a hand full of crackers.

3. 3

   If you have pan drippings from a roast turkey you can add about 1/2 a cup or add more stock until mixture is moist and not too dry. Add the seasonings to your particular taste.

4. 4

   No need to cook any further. Just keep it warm until your dinner is ready for the Thanksgiving feast!

* Per serving · 4 servings · Values may vary.