Vidalia Onion & Bacon Flatbread

Yield:

12 servings, 1 flatbread each

Ingredients

Ingredients	Weights	Measures
Vidalia onions, sliced	5 lb. + 10 oz. 15 oz.	1-1/2 gal. 1 qt.
water	72 fl oz 12 fl oz	2-1/4 qt. 1-1/2 cups
salt	- -	1-1/2 tsp. 1/4 tsp.
OSCAR MAYER Bacon, cut into 1-inch batons	3-3/4 lb. 10 oz.	3 qt. 2 cups
pita breads (6 inch)	- -	12 each 2 each
PHILADELPHIA Original Cream Cheese, softened	1-1/2 lb. 4 oz.	- -
fresh thyme, chopped	- -	1/4 cup 2 tsp.

Directions

BRING onions, water and salt to boil in medium saucepan on medium heat; simmer on low heat 30 min. or until onions are tender, stirring occasionally. Drain.

MEANWHILE, cook bacon in skillet on medium heat until crisp, stirring frequently; drain.

WHEN ready to serve,

FOR each serving: Grill 1 pita on medium-high heat 1 min. on each side or just until grill-marked on both sides. Spread with 1/4 cup cream cheese; top with 1 cup onions, 1/2 cup bacon and 1 tsp. thyme.

PLACE in half-sheet pan. Bake in 375ºF convection oven 2 to 3 min. or until heated through. Cut into 4 pieces.