In 5 quart Dutch oven over medium heat, in 4 tablespoons hot butter (1/2 stick), cook until tender: 1 med.-sized onion, chopped

Stir occasionally. Remove Dutch oven from heat.

Add: 1 env. chicken-flavor bouillon 1/2 c. water 1/2 tsp. poultry seasoning

Toss to mix well.