Fried Saltines With Cheddar and Onion

In her 1998 book, Comfortable Entertaining, Nathalie Dupree has a recipe for P.D.C.'s Divine Saltines that calls for dipping the crackers lightly in melted butter and baking them at 300 degrees for 5 to 8 minutes, until crisp and golden. They are also good with herbs of choice, curry, or parmesan cheese. These keep well in an airtight container at room temperature up to a week in advance and can also be frozen and recrisped. Another happy variation on a simple treat!

From now on, I will do whatever this chef says with complete obedience., regardless of the recipe. She really is amazing. Who knew that this kind of alchemy exists between onions, sharp cheddar cheese, mustard, and fried saltines in the first place? When I got out the crackers and other ingredients for guests, my partner (who hates onions), looked at me like I was off my rocker.....but he tried it and was a convert. Followed recipe using the peanut oil I had on hand. A Keeper!

Can you use Ritz crackers?

Oh my. My mother used to fry saltine crackers and I will sneak it in from time to time as a little comfort food. BUT. They were/are fried in bacon grease. That may make some aghast but... I can just taste them. Obviously the bacon grease adds a little more flavor than canola oil. Had to smile when I saw this pop up.

Thank you, Rachel Penn, for passing along the baked alternative for those of us who are fry-freaked-adversive!

There was no place to comment on the article that brought me to this recipe, so I'm going to just write down here how beautiful I thought it was, and how much I loved reading it. Thank you so much, Gabrielle, for sharing your memories as well as your recipes.

So, I did some fried saltines and some butter baked saltines (melted butter, dipped saltine, placed on foil lined baking sheet for 10min in 350degree oven). All were tasty, but have to say that the butter baked were a bit better. Fortunately, all were wonderful with the cheddar, onion, and mustard. Will definitely do again!!

Having enjoyed this snack many times and many years ago, together with college friends at McSorley's, I would never have thought this simple treat could be improved upon, but this idea sounds promising and worth a try at home!

Learned this from an Navy cook in 1992. Place Saltines on the back of a sheet pan and spray with water until quite soggy. Tilt the pan slightly to drain. When Saltines are almost dry again, brush with melted butter and bake 350 degrees until light brown. Taste like puffed pastry. The water removes the glaze and salt from the Saltines so they can adsorb more butter.

weed cooks have been making these for years. “Firecrackers” can be made by adding 1/2 gram RSO cannabis extract (decarboxylated) to the butter, add 1 Tbsp Tabasco or 1/2 tsp. cayenne and follow the recipe as directed. A much mellower gathering of the relatives will commence.

The onion should be sliced as half moons but then separated into crescent moons, or the single layers of the onion. The photo is correct.

My mom did this with saltines, way before 1998, and had them with her nightly martinis. I wonder where she got the idea?

Fantastic, thanks! I love baking but frying? Not so much… and plus, Butter!

My West Indian mother fried these in margarine, I do butter. Heaven.

Anyone have a favorite mustard that would work well here?