1 1/2 cups finely crushed buttery crackers (Ritz or similar)
6 tablespoons (3/4 stick) unsalted butter (room temperature)
2 cups thinly sliced Vidalia onions
3/4 cup milk (not low-fat or non-fat)
3/4 teaspoon salt
3/4 cup packed grated sharp Cheddar cheese (about 3 ounces)
Paprika
Chopped fresh parsley

Preheat oven to 350 degrees. Mix crackers and 4 tablespoons butter in bowl
until well blended. Press mixture on bottom and 1 inch up sides of 8- inch
pie plate. Melt remaining 2 tablespoons butter in heavy medium skillet
over medium heat. Add onions and saute until tender, about 12 minutes.
Arrange onions in cracker crust. Beat milk, eggs and salt in medium bowl
until blended. Season with pepper. Pour egg mixture over onions in crust.
Sprinkle cheese over filling. Sprinkle with paprika. Bake pie until knife
inserted into center comes out clean, about 35 minutes. Garnish with
parsley and serve. Serves 6