Okay, I shamelessly stole this from FoodNetwork’s Claire Robinson. (I just learned today that she’s a fellow alumna of U. Memphis.) If you can’t find Vidalia onions, try Texas Sweets.
1/4 pound bacon
1 cup fresh bread crumbs
2 large Vidalia onions, peeled and sliced into 1/4-inch thick rounds
4 large green tomatoes, sliced 1/4-inch thick
Kosher salt and freshly cracked black pepper
6 ounces sharp white Cheddar, grated, about 1 1/2 cups
Preheat the oven to 350 degrees F.
Fry the bacon in a large skillet over medium heat. Drain on paper towels. Add the bread crumbs to a small bowl. Drizzle 2 tablespoons of the bacon drippings over the crumbs and stir. Add the onion slices to the skillet a few at a time and cook, without breaking the round slices apart, until there is some golden color, about 5 to 6 minutes per side.
In a baking dish overlap the green tomato slices in 1 row. Then overlap the tomatoes with a row of overlapping onion slices. Repeat until all tomatoes and onions are used. Season with salt and plenty of pepper. Top with crumbled bacon and grated cheddar. Top the bacon and cheese with the bread crumbs. Bake about 30-40 minutes until cheese is bubbly.