Personally, I have been waiting all year for Bermuda Onion season. And finally, they are here.

To a lot of people Summer means stone fruit and strawberries, but to me it is all about sweet onions. More specifically, Bermudas. Bermudas are mild, sweet and flat in shape like a Cipollini onion, but so much better.

I want you to be as excited as I am, so I am going to give you a recipe from foodnetwork.com. Try it out and see what all the fuss is about.

Caramelized Onion Tart

• 4 large Bermuda onions, sliced
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 2 teaspoons fresh thyme, picked
• 1 1/2 cups heavy cream
• 4 whole eggs
• 1/2 teaspoon freshly grated nutmeg
• Salt and freshly ground pepper
• 1(9-inch) parbaked pate brisee tart shell

Directions

Saute onions in oil and butter until caramelized and golden brown, then add thyme and a pinch of salt. Remove from pan and allow to cool. In a bowl, add heavy cream, eggs, nutmeg, and onions, season with salt and pepper. Pour mixture into tart shell and bake in a preheated 350 degree oven for 35 to 40 minutes or until center does not jiggle.

(c) Cheryl Smith and Food Network

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