4 medium Vidalia onions, sliced
12 saltine crackers, crushed
1 stick butter
1 c. cream of mushroom soup
2 eggs
3/4 c. milk
salt and pepper to taste
grated sharp Cheddar cheese

Melt butter and cook onions until tender. Butter a casserole dish and line with cracker crumbs. (May substitute bread crumbs.) Mix together soup and onions. Pour mixture over crumbs. Beat together eggs and milk. Pour this over casserole. Sprinkle grated cheese and more cracker crumbs over top.

Bake at 350°F until brown and bubbly.