2 tbsp. butter
1 c. chicken broth
1/2 tsp. salt and pepper
1 c. grated Cheddar cheese
3 tbsp. flour
1 (5 1/2 oz.) can evaporated milk
3 c. Vidalia onions

Parboil onions for 15 minutes. Melt butter. Stir in flour, broth and milk. Stir constantly until thickened. Add drained onions and seasonings. Layer in 1 1/2-quart casserole dish. Top with cheese and Ritz crackers crumbs. Dot with butter.

Bake at 375°F for 30 minutes.