Vidalia Onions

It used to be that the Vidalia onion could only be found in the south. I can remember several years ago a local service organization would have a fund raiser and sell bags of Vidalias that you had to pre-order. And they were never found in the stores. But as the world became acquainted with eating more "exotic" foods, "va-dale'ya" onions started to appear as a regular staple. Vidalias come from Georgia and are so juicy and sweet. And about now are at their peak. Our daughter lives in Georgia and I am so jealous that she has access to the freshest of these gems.

Did you know that in order to be called a vidalia onion it has to be grown in one of 20 counties in southeast Georgia? And they get their sweet flavor due to the low amounts of sulfur in the sandy soil in which they are grown.

I was pleased to find a nice recipe for a Vidalia Onion Tart in the May issue of Southern Living. And this is another recipe on your table in half an hour. This is YUM! It is nice for a lunch or a side.

The vidalias melt in your mouth and the crust is a nice compliment. It does not have to be perfect; it should look a bit rustic and free form.

Rustic Vidalia Onion Tart

2 Tbsp butter

4 medium size Vidalia onions, thinly sliced (about 6-1/2 cups)

1 -1/2 tsp chopped fresh rosemary or fresh thyme

3/4 tsp. salt

1/2 tsp pepper

1/2 pkg (15-oz) refrigerated piecrusts

Parchment paper

1 egg white, lightly beaten

3/4 cup (3 oz) shredded Gruyere cheese

Preheat oven to 425 degrees. Melt butter in a large nonstick skillet over medium-high heat; add onion and next 3 ingredients. Cook, stirring occasionally, 8 minutes or until tender.

Unroll piecrust onto a lightly floured surface. Pat or roll into a 12-inch circle. Place piecrust on a parchment paper-lined baking sheet. Brush with egg white. Sprinkle 1/2 cup cheese in center of crust. Spoon onion mixture over cheese, leaving a 2-1/2 inch border. Sprinkle remaining 1/4 cup cheese over onion. Fold pie crust border up and over onion, pleating as you go and leaving a 4-inch wide opening in the center. Brush crust with egg white.

Bake at 425 degrees on bottom oven rack 17-19 minutes or until crust is golden. Let stand 5 minutes before serving.