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Crush Ritz crackers and mix with butter to make a crust, pressing it into the bottom of the pie tin.
Thinly slice about six Vidalia onions and cook them in a skillet on low heat until translucent, adding unsalted butter as they start to stick.
Whip together Duke's mayonnaise, sour cream, sharp cheddar cheese, Parmesan cheese, and sun-dried tomatoes to make the dressing, seasoning to taste.
Fold the dressing into the cooked onions, adjusting the amount based on desired texture.
Fill the pie crust with the onion mixture, sprinkle with leftover Ritz cracker crumbs, and broil in the oven until hot and bubbling.