1/2 c. butter
4 med. Vidalia onions
15 saltine crackers, crushed
1 can cream of mushroom soup
2 eggs, beaten
1/2 - 3/4 c. milk
1 c. shredded sharp Cheddar cheese

Slice onion into 1/4 inch rings. Melt butter in large fry pan; saute onions over medium heat until clear. Reserve 3 tablespoons cracker crumbs for topping and place remaining crumbs in bottom of slightly greased 2 quart casserole. Remove onions from pan with slotted spoon to drain. Add soup and onions in alternating layers. Combine eggs and milk; pour over onions. Top with cheese and remaining cracker crumbs. Bake at 350 degrees for 20-30 minutes or until brown and bubbly. Serves 4-6.