#3700 - Ritz Onion Casserole

(by Shirley McNevich)

5 or 6 large Vidalia onions (peeled, sliced and separated into rings)
1 stick butter
2 cups fresh grated Parmesan cheese
1 sleeve of Ritz crackers (crushed)

Cut the stick of butter into pats.In a Dutch oven over medium heat add the butter pats--melt. Add all of the separated onion rings--cook/stir until onions are tender. Remove from heat. Grease a large casserole dish. Make multiple layers of softened onions, then Ritz cracker crumbs, then grated Parmesan cheese. Make sure the final (top) layer is Parmesan cheese. Bake at 350 degrees for 20 minutes or until top cheese layer is melted and browned. Optional: you can substitute any cheese of your choice, and you can add salt/pepper to the softened onions before layering them.