1 2 lb. bag of onions (enough to fill a 2 quart casserole dish)
1 1/2 sleeves of Carr's table water crackers
2-3 cups whole milk, or enough to cover onions in casserole dish
2-3 cups shredded cheddar cheese
1 tbsp. dry mustard
1/2 stick of butter

This is a very old English family recipe. In the tradition of a lot of English cooking (no offense to anyone), it looks somewhat intimidating, but it tastes absolutely great. This is a Thanksgiving tradition in my family. Also not for those watching their diets!

Boil onions for approximately 10 minutes, just to soften slightly.

Arrange in casserole dish (it's ok to put some on top of the others).

Place a generous pat of butter on each onion, it will melt but just hold the butter there and swirl it over the top of each before letting go.

Crumble the crackers over the whole casserole. Do the same with the cheese. Make sure each is spread evenly throughout.

Sprinkle mustard over the top.

Pour the milk, WARMED, over until it covers everything.

Bake at 350°F for 45-60 minutes until browned and bubbling. Can be made a day ahead and rewarmed.

Submitted by: Katie P.