Memere Bernard’s English Onion Dressing

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.

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.

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.

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