1 stick butter
4 medium Vidalia onions, sliced
12 saltines, crushed
1 can cream of mushroom soup
2 eggs
1/2 to 1 c. milk
salt/pepper to taste
6 to 8 oz. shredded cheese

Melt butter in large skillet. Sauté onions until tender and clear in color, about 15 minutes. Butter a casserole dish and line with crumbs. Layer onions, soup and cheese, lightly salting the layers of onions. Beat eggs, add milk, salt and pepper. Pour over layered onions. Sprinkle cheese and a few more cracker crumbs.

Bake at 350°F until brown and bubbly, 35-45 minutes.