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Vidalia Onion Casserole
 
4 large Vidalia onions, thickly sliced    (about 1/2-inch)
1/2 cup (1 stick) butter or margarine
2/3 cup chicken broth
1/3 cup sherry

2 tablespoons flour
1 1/2 cups soft bread crumbs
1/2 cup grated sharp cheddar cheese
2 tablespoons grated Parmesan cheese
Saute onions in butter or margarine until the onions are transparent. Add chicken broth, sherry and flour. When slightly thickened, transfer to medium casserole dish. Top with crumbs and both cheeses. Bake at 350 degrees for about 20 minutes or until lightly browned and bubbly. Serves four to six.