I always look forward to spring when Vidalia onions are in season. I like to saute them in a little oil and sometimes butter until they are brown, soft, and sweet. In this recipe, I added chopped garlic and roasted red peppers, cut to about the same size as the onions. The longer you cook this, the better it gets. Tonight I served it over some simply grilled fish. (local fresh-caught fluke, purchased directly from the fisherman at the farmers' market yesterday...amazing.) It's good as a topping for crostini--brush the sliced bread with a little oilve oil, toast it, layer on some fresh ricotta cheese, and put this on top. It can be added to pasta sauce, used as a filling for an omelet, a topping for hamburger, or served with roast potatoes. - drbabs

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