photograph by Matt Hulsman

3 or 4 Vidalia onions, peeled and sliced into rings
1 stick butter
1 envelope Ritz crackers, crushed
¼ cup butter, melted
1 cup grated Monterey Jack or Cheddar cheese

Sauté onions in butter until tender. Crush crackers into additional melted butter. Layer onions, cracker crumbs, and cheese in a casserole dish, repeating until all ingredients are used. Bake at 350° for 20 minutes, until hot and cheese is melted.


Note: Memories of Food, People, & Places is no longer in print.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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