Sweet onions from Vidalia, Georgia, have a limited season, but other varieties of sweet onions – from Texas, California, Hawaii and Chile. There are many ways to enjoy these tear-free onions, and their flavor stars in this bubbling hot spread.

Substitute Swiss or Parmesan cheese for the cheddar for variety and serve with Pita Crunchers (see the recipe on this site), pita chips or plain crackers.

• 1 large or 2 medium sweet onions, preferably Vidalia, coarsely chopped
• 1 1/2 cups reduced-fat mayonnaise
• 1 cup shredded sharp Cheddar cheese
• Paprika, for garnish

Preheat oven to 350 degrees F. Place onions in a food processor fitted with a metal blade and pulse until the onions are very finely chopped. Add mayonnaise and cheese and pulse to blend. Spread in a baking dish and sprinkle with the paprika. Bake for 30 minutes, until the spread is bubbly and the top is golden.

Makes 8 servings.