Vidalia Onion Casserole

This is my mother-in-law's recipe and it's WONDERFUL. You have to cook the onions until they're pretty soft before baking because they won't soften much in the oven; you're not caramelizing there, here, just cooking until they're soft. This is a great side dish recipe to have on hand; it makes an appearance at holiday meals at my in-laws' regularly. (and other times as well)

• 4 pounds sweet onions (regular yellow onions can also be used)
• 1/4 c. butter, melted
• 1 can cream of mushroom soup
• 1 cup 1/2 and 1/2
• 1/4 t. salt
• 1/4 t. pepper
• 1 c. shredded cheese
• 5 slices French bread (optional)
• 3 T. melted butter (optional)

1. Slice onions. Saute onions in butter until crisp-tender. Drain.
2. Spoon into greased 9x13-inch pan. Combine soup, half-n-half, and salt and pepper. Pour over onions. Sprinkle with cheese.
3. If using bread/butter, arrange bread on top and brush with melted butter.
4. Bake at 350 degrees for 35 minutes.