| • | Cook the Vidalia Onions in olive oil taken in a heavy skillet all over normal heat up until tender.
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| • | Keep covered up to seal in flavour and prevent Vidalia Onions from browning.
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| • | Season with table salt and black pepper.
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| • | Now add the heavy cream and simmer for 2-3 minutes.Allow to cool slightly.
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| • | Whisk the egg and egg yolk together and add it into the Vidalia Onion mixture.
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| • | Finish with the chopped up parsley and chives.
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| • | Pour mixture into the partially baked tart shell and bake at 325°F for about 20 minutes or until nicely borwned.
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| • | Serve the cooked Vidalia Onion Tart with a spoonful of thick freshly tomato sauce.
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