Baby onions have stems no bigger than the stick on a Q-tip. The easiest way to slip them to their 1-inch recommended depth is to use a dibble planter with inches marked on it (like the one made for me by my friend Jerry Keys out of poplar wood). Poke a hole to 1 inch, plop in the onion and firm the earth around it. Just make sure that your onions can enjoy all-day sunbathing — I put a few in a shady nook to see what would happen (and because I was out of onion room) and they haven’t grown a bit, just moped.
If your onions do something more productive than mope in the shade, someday you can enjoy this onion tart from the April 2011 issue of Cooking Light. A rustic crust like this (no pan) is also called a galette. This one is heady with the earthy flavors of roasted onion, feta and Swiss cheese and fresh thyme. My thyme plants are also mopey (or deceased) so I used 2 teaspoons dried thyme instead of 2 tablespoons chopped fresh. The magazine suggested an arugula and walnut salad to accompany since neither of those ingredients will be overpowered by the onions and cheese.
1 tablespoon olive oil
2-1/2 pounds onions, peeled, trimmed and thinly sliced
2 tablespoons chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 14.1-ounce package refrigerated pie dough (1 crust)
1/4 cup crumbled reduced-fat feta cheese
1/4 cup shredded reduced-fat Swiss cheese
1 large egg, lightly beaten with 2 tablespoons water
Heat oven to 425º. Heat oil in skillet over medium-high heat. Add onion, thyme, salt and pepper; cook 20 minutes, stirring occasionally.
Roll or stretch out dough on parchment paper-lined baking sheet. Sprinkle feta cheese in center, leaving 1-1/2-inch border; top with onion. Sprinkle with Swiss cheese. Fold piecrust border up and over onion mixture, pleating as you go, leaving a 6-inch-wide opening.
Combine egg and water; brush over dough. Bake at 425º for 25 minutes or until golden. Cool for 10 minutes. Makes 4 servings, 402 calories, 9 g fat each.