1/2 c. butter
4 Md. sliced Vidalia onions (slice in 1/4 inch rings)
15 saltines, crushed
1 can cream of mushroom soup
2 eggs, beaten
1/2 to 3/4 c. milk
1 c. sharp Cheddar cheese (shredded)

Melt butter in large fry pan, saute onions over medium heat until clear. Reserve 3 tbsp. of cracker crumbs for topping. Place remaining crumbs in the bottom of lightly greased 2 quart casserole dish.

Remove onions from pan with a slotted spoon. Add soup and onions in alternate layers until full. Top with cheese and remaining cracker crumbs. Bake at 350 degrees for 20 to 30 minutes or until brown and bubbly. Serve 4-6.