4 c. (1 lb.) thinly sliced onions
4 med., ripe tomatoes, peeled & sliced
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried basil leaves
6 slices sharp cheese
1/2 c. bread crumbs or crackers
3 tbsp. melted butter

Preheat oven to 350 degrees. Lightly grease 1 1/2 quart casserole. In 1 inch boiling water in medium saucepan, cook onions, covered. 10 minutes and drain.

In prepared casserole, in order, layer tomatoes and onions. Sprinkle with half of salt, pepper and basil. Top with half of cheese. Repeat. Toss bread crumbs with butter and sprinkle over top of cheese. Bake uncovered 30-35 minutes or until tomatoes are tender.