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This is a favorite of mine.  If you’re not familiar with vidalia onions, they’re not spicy, they’re mild and sweet.  I mention that for those of you who just read “Onion Casserole” and thought, “Gross.”  Because a regular onion casserole does, indeed, sound gross, even to me.  But vidalia onions…mmm…

Vidalia Onion Casserole

4 Vidalia Onions (your grocer might just list them as “sweet” onions, and 4 of them is about 4 pounds, give or take)

1 stick butter

Parmesan cheese (the kind in a green can)

2 sleeves of Ritz crackers (the best crackers in the whole wide world)

Cut and saute` two of the four onions with a half stick of butter over medium heat.  If you have a giant pan you can do all four at once with the entire stick of butter.  I did two, because I forgot to get out my giant pan.  You’ll do the other two in a bit.

Pour saute`d onions in a 9×13 baking dish.  If you saute`d all four onions at once, pour half in the dish, reserve half.  Crush one sleeve of crackers and sprinkle over the onions.  Then sprinkle generously with parmesan cheese.

Cut and saute` the other two onions with a half stick of butter over medium heat.  Layer over the onion/cracker/cheese already in the baking dish.  Crush the other sleeve of crackers and sprinkle over the second layer of onions.  Sprinkle another generous layer of parmesan cheese.  By generous, I mean, I usually use about half the 8oz size can, and I used the entire 4 oz can pictured with the ingredients.  Generous.

Bake at 350 degrees for about 30 minutes.  Or at 300 for 45 minutes.  Or just put it in a hot oven until it’s heated through.

Done.

I would have posted a picture of the finished product as it was served, but I took it to my friend Laurie’s birthday party and forgot to take a picture…the party was too much fun.