blueberrymuffins--8  A few weeks ago, I was presented with some free Vidalia onions delivered fresh to my door, (this can happen to you, too-keep reading) as a trade off to promote The Flavors Of Summer Giveaway. I seldom turn down free food, and when I learned how awesome the giveaway is, I was all in.  But… there’s also something just as fun just for my readers. (Yay!)

The giveaway details are:

Throughout the months of May and June, Shuman Produce – one of the leading growers and shippers of Vidalia onions – has partnered with Publix to give away $100 Publix gift cards through an online sweepstakes. Here are the details:

– The online sweepstakes entry form lives at
– Anyone 18 years of age and older can enter
– Weekly winners will be selected to receive a $100 Publix card starting Friday, May 17  
– Weekly prizes will be awarded every Friday through June 28
– A grand prize winner will be chosen out of all of the entries to receive a Big Green Egg grill
– The grand prize winner will be chosen on July 8
– You can enter once per day, per week for each giveaway


And, I also am hosting a giveaway here as well. One of my readers will receive:

10 lb. box of Vidalia onions

– One RealSweet Sportula (spatula) – while supplies last – check it out here:

shipping  to the winners by UPS regular ground service, address must be within the 48 contiguous states.

Now, go out and get yourself some sweet Vidalia onions so you can make this:


caramelized onion, bacon and cheddar tart (and a giveaway!)

Author Michelle Keith/ The Village Cook


  • 1 large Vidalia onion
  • 4 slices bacon cooked crisp and crumbled
  • 1 cup shredded cheddar cheese
  • 1/4 cup parmesan cheese
  • 1/2 cup evaporated milk
  • 3 eggs beaten
  • 1 single crust pie shell pastry


  • Line a 9" tart pan or pie pan with the pie dough.Pierce with a fork and bake in a preheated 375 oven for 8-10 minutes.Remove from oven and set aside.
  • In a medium skillet over medium low heat, arrange the sliced onions in a single layer with 1 tablespoon of butter.
  • Sprinkle 1/8 teaspoon of Kosher salt over the onions, and cook until soft and golden
  • Meanwhile, in a bowl, combine the eggs, bacon, cheeses and milk.
  • Add the onions and mix well.
  • Pour filling into a prebaked pie shell.
  • Reduce oven temperature to 350 and bake for 20-25 minutes, or until set.


     I have to tell you something about onions. My dad used to eat raw onions with salt. But, he was from Georgia and they weren’t any typical onion. They were Vidalias, and there is a big difference. They are so sweet, and for  caramelizing you can’t go wrong- they come out perfect everytime. A few tips on caramelizing: low and slow. You don’t want to burn them. Add a little kosher salt at the beginning, to aid in the release of moisture, and soon….you’ll have some buttery golden strands of onion goodness.

(These onions have not yet reached their full potential… and I have no idea what happened to the pic of the caramelized ones….weird.)


For the crust you can use a store bought, homemade or mix. Nobody will notice because the filling is that good.



2013-06-14 06.44.48You can also use a pie plate if you don’t happen to have a tart pan.

But, tart pans are awesome, FYI… you should scoop one up sometime.


2013-06-14 07.30.06


 The tart is a dreamy combination of savory cheeses, milk, eggs, onions, bacon and cheddar. The perfect breakfast /brunch dish, or even dinner on a steamy summer evening paired with a crisp salad and a cool glass of Pino Grigio. Cheers to that.

To enter my give away:

a Rafflecopter giveaway

And be sure to enter the big giveaway: you can enter everyday here:

RealSweet Giveaway

Good luck everyone!

Note: This post was sponsored by Shuman Produce, and I was given free onions to participate.