1/2 c. butter
4 med. Vidalia onions
15 saltine crackers, crushed
1 can cream of mushroom soup
2 eggs, beaten
1/2 c. milk
1 c. shredded sharp Cheddar cheese

Sliced into 1/4 inch rings.

Melt butter in large skillet; saute onions over medium heat until clear. Reserve 3 tablespoons of cracker crumbs for topping and place remaining crumbs in bottom of lightly greased 2 quart casserole. Remove onions from pan; add soup and onions in alternating layers until casserole is full. Combine eggs and milk; pour over onions. Top with cheese and remaining cracker crumbs. Bake at 350 degrees for 20-30 minutes or until brown and bubbly. Serves 4-6.