Vidalia Onion Casserole

This recipe comes from "The Lady and Sons, Too" cookbook by Paula H Deen. Paula owns the "Lady and Sons" restaraunt in Savanah, Georgia. The USA Today food critic voted her "top meal of 1999". A great side dish to serve with steak or pork! Southern cooking at it's best!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 4  large  vidalia onions, quartered
• 7  tablespoons butter
• 3  eggs
• 1 (5 ounce) can  evaorated milk
• 1 (4 ounce) package  Ritz crackers, crushed
• 1 1⁄2 cups  grated cheddar cheese
•  salt
•  pepper

Directions

1. Boil the onions until tender; drain.
2. Heat 4 tablespoons of the butter in a skillet and saute the onions.
3. Beat the eggs and milk together.
4. Add the onions, half the cracker crumbs, the cheese, and salt and pepper to taste.
5. Bake in a buttered casserole at 375°F for 35 minutes.
6. Melt the remaining 3 tablespoons butter and stir it into the remaining cracker crumbs.
7. Top the casserole with the buttered crumbs and bake for 15 minutes longer.