3 lg. Vidalia onions
1 cube beef bouillon
3/4 c. boiling water
1/2 tsp. thyme
5 tbsp. butter
Salt and pepper
3/4 c. fresh bread crumbs
1/2 c. shredded sharp cheddar

Peel and thickly slice onions. Arrange slices overlapping in a 1 1/2 quart shallow baking dish. Dissolve bouillon cube in boiling water and add thyme. Pour liquid over the onion slices. Sprinkle with salt and pepper. Dot 2 tablespoons of the butter over the onions. Cover and bake at 400 degrees for 25 minutes. Melt the remaining butter and mix thoroughly with the crumbs. Add cheddar to the crumbs and sprinkle over the onions. Return to the oven and bake uncovered an additional 10 to 15 minutes until crumbs are crisp and golden. Serves 6.