1/2 c. butter
4 med. Vidalia onions, sliced in 1/4" rings
15 saltine crackers, crushed
1 can cream of mushroom soup
2 eggs, beaten
1/2-3/4 c. milk
1 c. shredded sharp cheddar cheese

Melt butter in a large fry pan, saute onions over medium heat until clear. Reserve 3 tablespoons of cracker crumbs for topping and place remaining crumbs in the bottom of a lightly greased 2 quart 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 until brown and bubbly. Serves 4 to 6.