Vidalia Onion Casserole

Yield: Serves 25.

3 cups crushed round buttery crackers
3 sticks butter or margarine, melted
6 cups very thinly sliced Vidalia onions (5 or 6 large)
6 Tablespoons butter
1 clove garlic, chopped
6 eggs, beaten
2½ cups milk, warmed
2½ teaspoons salt
dash of Tabasco
¼ teaspoon pepper
1½ teaspoons prepared mustard
1½ teaspoons Worcestershire sauce
6 ounces Parmesan cheese (1½ cups)
12 ounces Swiss cheese, grated (3 cups)

Preheat oven to 350°. To make the crust, combine crushed crackers with 3 sticks melted butter or margarine and press into large casserole dish. Sauté sliced onions in a large skillet until translucent (you may also microwave on high for 3 or 4 minutes). Layer onions over crust. Combine and pour remaining 6 Tablespoons melted butter, garlic, eggs, milk, salt, Tabasco, pepper, mustard, Worcestershire sauce and Parmesan cheese over onions. Bake for 20 to 30 minutes. Sprinkle Swiss cheese over mixture for the last 10 minutes of baking. Sprinkle paprika on top and serve.