I'll have top dig up my recipe... don't have it on this laptop...
I only make it from about Nov. to May/June, even July in recent years... as it uses the really sweet onoins, from Chile (Oso Sweets), Peruvian Sweet Onions or the Texas 1015Y Onions (developed at Texas A&M in the 1980's)...
or Washington State's Walla Walla's, if u can ever get them on here the east coast! very rare find for us...
They have 15-25% sugar content, compared to about only about <10% in a Vidallia Onion...
Vidallia's as a sweet onion are way overated IMHO... they are closer to a spanish onion... but that's just my own "sweet onion lovers" opinion...
My favorites are the Texas 1015Y's and the Chillean Oso Sweets...

Fro the cheese topping, we use Gueyere, swiss, provilone, gouda or jarlsburg cheese... whatever we have on hand at the time...
Greyeure & Jarlsburg being my personal favorites...

[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{