5 to 6 Vidalia onions, sliced
1/2 c. butter, melted
Parmesan cheese
3/4 c. cheese cracker crumbs
Salt and pepper to taste
1 can condensed cream of mushroom soup, undiluted
1 c. grated Cheddar cheese
Paprika

Saute onions in butter. Layer half the onions in 1 1/2 quart casserole dish. Top with Parmesan cheese, half the cheese cracker crumbs, salt and pepper.

Repeat layers beginning with remaining onions. Spread soup; sprinkle with Cheddar cheese, then more Parmesan cheese. Garnish with paprika. Bake at 350 degrees for 30 minutes. Serves 6.