Rosemary’s Vidalia Onion Bake


3-4 large Vidalia onions, thinly sliced (or 7-8 medium)
4 cups shredded sharp cheddar cheese
2 bags plain Lay’s potato chips, 14 oz. each, crushed
2 cans cream of chicken soup, 10 oz. each
2 cans cream of mushroom soup, 10 oz. each
2 cups water


Layer onion slices, potato chips, and cheese in a greased 9 x 13 baking dish, making 2-3 layers, then press down on the top of all the layers using your hands. In a large mixing bowl, whisk soups with water to combine; pour over the top of layered ingredients in baking dish. Sprinkle with cheese and a final layer of potato chips over the top. Bake, uncovered, in preheated 350 degree F. oven until onions are very tender and top is golden brown.