Do you love Vidalia onions?

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I love when the Vidalia onions come out in the produce sections! These onions are so sweet I even make a casserole, similar to a potato casserole, as a side dish to enjoy. I actually have a couple versions I make. Do you use Vidalias for anything special? Share your recipe please!!!! Here's mine: Vidalia Onion Casserole INGREDIENTS: 3 cups chopped Vidalia onions, about 3 large onions 1/2 teaspoon dried leaf thyme 1 teaspoon dried parsley flakes or 1 tablespoon fresh chopped parsley dash crumbled rosemary 2 tablespoons butter 2 tablespoons flour 1 1/2 cups milk 1 cup plain soft bread crumbs, divided 1 tablespoon butter, melted 2 eggs, separated 1/2 teaspoon salt 1/8 teaspoon pepper dash ground nutmeg, optional fresh chopped parsley, optional PREPARATION: Butter a 1 1/2-quart casserole. Heat oven to 350° F. Beat egg whites in a medium bowl (not plastic) until stiff peaks form; set aside. Lightly beat the egg yolks in a small bowl; set aside. In a saucepan, combine the chopped onions, thyme, 1 teaspoon parsley flakes or 1 tablespoon fresh chopped parsley, and rosemary. Add about 1 cup water; cover and bring to a boil. Reduce heat and continue boiling until onions are tender; drain well. In a medium saucepan, melt butter; stir in flour until well blended. Gradually add milk, stirring constantly. Cook over medium-low heat, stirring constantly, until thickened. Add the drained onions and 1/2 cup of the soft bread crumbs. Quickly stir in the slightly beaten egg yolks; add salt, pepper, and a dash of nutmeg, if desired. Fold in the stiffly beaten egg whites until well incorporated. Turn into prepared casserole. Toss remaining 1/2 cup bread crumbs with the melted butter and fresh chopped parsley, if using. Sprinkle over the onion mixture. Bake for about 40 to 50 minutes, or until a knife inserted in center comes out clean. Serves 6.