Vidalia Onion Casserole

56 large Vidalia Onions
1 stick butter
salt, to taste, optional
2/3 cup Parmesan Cheese
1 cup Ritz Cracker crumbs

Preheat oven to 350°.

Peel and slice onions into thin half rings.

Sauté onions in the butter until tender and opaque, but not brown, about 20 minutes. Salting the onions will help them to reduce faster and become opaque quicker while also adding some flavor, but you do not have to add salt.

Place half of the cooked onions in a 2 quart casserole dish. (An 8inch square dish is perfect.). Cover the onions with half of the Parmesan cheese, then half of the cracker crumbs.

Repeat with the remaining onions, cheese, and crumbs.

Bake for 30 minutes, or until the top is lightly browned. Allow to rest about 15 20 minutes before serving.

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