4 med. Vidalia onions (sliced 1/4 inch thick)
12 saltine crackers, crushed
1 stick butter plus 1 tbsp. to grease
1 can (10 1/2 oz.) cream of mushroom soup
2 eggs
1/2 to 3/4 c. milk
1 c. shredded sharp Cheddar cheese

Melt butter over medium heat and saute onions until clear and tender. Butter a 2 quart casserole dish. Reserve 3 tablespoons of cracker crumbs for topping and line dish with remaining cracker crumbs.

Add onions and soup in alternate layers. Cover the top with beaten eggs and pour milk over the top. Sprinkle grated cheese and reserved cracker crumbs. Bake at 350 degrees for 20 to 30 minutes until browned bubbly.