1/4 c. butter
4 med. vidalia onions (1/4 inch rings sliced)
15 saltine crackers, crushed
1 c. cream of mushroom soup
2 eggs, beaten
1/2 - 3/4 c. milk
1 c. sharp cheese, shredded

Melt butter in large fry pan, saute onions over medium heat until clear. Reserve 3 tablespoons of cracker crumbs in the bottom of a lightly greased 2 quart casserole. Remove onions from pan with slotted spoon. Add soup and onions in alternating layers until full.

Combine eggs and milk, pour over onions. Top with cheese and remaining crumbs. Bake for 20-30 minutes or until brown and bubbly at 350 degrees. Serves 4-6.