1 quart small fresh Vidalia onions
1 can cream of celery soup
1 1/2 cups grated very sharp Cheddar cheese
Slivered almonds or crushed peanuts
Peel and slice onions if large. If very small, leave whole. Boil onions until just tender. Drain well. Place in greased casserole; add soup and cheese. Sprinkle with nuts. Bake at 350 degrees F about 30 minutes until brown and bubbly.