4 lg. Vidalia onions (or 6 med. sweet onions)
1 can cream of mushroom soup
1 1/2 c. grated cheddar cheese
Slivered almonds

Peel and slice onions. Boil onions until tender, they will be transparent. Drain onions. Place in casserole dish and add soup. Top with cheese. Sprinkle with slivered almonds. Bake at 350 degrees until brown and bubbly. Serves 6.