4 large Vidalia onions, quartered
7 tbsp. butter
3 eggs
1 (5 oz.) can evaporated milk
1 tube Ritz crackers, crushed
1 1/2 c. grated Cheddar cheese
salt and pepper

Boil the onions until tender; drain. Heat 4 tablespoons of the butter in a skillet and saut the onions. Beat the eggs and milk together. Add the onions, half the cracker crumbs, the cheese and salt and pepper to taste.

Bake in a buttered casserole at 375°F for 35 minutes. Melt the remaining 3 tablespoons butter and stir it into the remaining cracker crumbs. Top the casserole with the buttered crumbs and bake for 15 minutes longer.