4 c. Vidalia or Spanish onions (2 very large or 3 medium)
1/2 c. butter
1 can cream of mushroom soup
1/2 c. sour cream
1 1/4 c. cornbread stuffing mix

Cook onions in butter until onions are transparent. Combine with soup and sour cream. Put in a casserole dish and top with stuffing mix.

Bake at 350°F until browned.