Nothing says springtime in Georgia, or in your frying pan, like a fresh Vidalia onion. The 2012 Vidalia season officially opened April 12, when the state’s growers began shipping the first batches of the sweet bulbs to eager retailers. Which means they should be showing up in stores around the country any day now. Simmer Georgia Vidalia onions and thyme in butter over very low heat in crockpot for at least five hours. Add to a blender, and puree until smooth; add heavy cream to taste. Season with salt and white pepper. If desired, garnish bowl with smoked bacon, chives, and triangles of Brie grilled cheese sandwich.