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INGREDIENTS:
4 large Vidalia onions, halved and sliced 1/4-inch thick
2 tablespoons unsalted butter
3 eggs
1 (5 oz) can evaporated milk
1 cup Ritz crackers, crumbled
1 1/2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper
FOR THE TOPPING:
1 cup Ritz crackers, crumbled
3 tablespoons butter, melted
PREPARATION:
Preheat oven to 375°F and grease a 9×13-inch baking dish with nonstick spray.
Place onions in a saucepan and add water just to cover. Bring to a boil, reduce heat and let simmer 8 minutes. Drain and toss onion slices with butter.
In a large bowl, whisk together eggs and evaporated milk. Add cooked onions, cracker crumbs, cheese, salt, and pepper. Stir to mix.
Transfer to baking dish. Toss together cracker crumbs and melted butter for topping. Sprinkle over casserole.
Bake until set in the center and top is golden brown, about 45 minutes. Enjoy!
