4 c. cooked whole sm. white onions
1 can vegetable, chicken or mushroom soup
1/2 c. shredded sharp Cheddar cheese
1/4 c. butter bread crumbs

(Can use 2 pounds fresh or 2 - 1 pound cans, drained).

Put onions in 1 1/2 quart casserole. Blend soup, cheese, pour over onions. Top with bread crumbs. Bake at 350 degrees for 30 minutes. Makes 4-6 servings.