1/2 c. butter
4 med. Vidalia onions, sliced into 1/4 inch rings
15 Saltine crackers
1 can Cream of Mushroom soup
2 eggs, beaten
1/2 to 3/4 c. milk
1 c. shredded sharp Cheddar cheese

Melt butter in large pan, saute onions on medium until clear. Reserve 3 tablespoons of cracker crumbs for topping. Lightly grease a 2 quart casserole. Place remaining crumbs in bottom of casserole. Remove onions from pan with a slotted spoon. Add soup and onions in alternating layers until full. Combine eggs and milk. Pour over onions. Top with cheese and remaining cracker crumbs. Bake at 350 degrees for 20 to 30 minutes or brown and bubbly.