It's harvest time for Simply Sweet Onions across Western Pennsylvania.

The yellow, softball-size sweet onions, developed several years ago at Penn State University, are already being harvested, dried and sent to stores and farm markets.

Now in their third year of onion growing, the Callen family, dairy farmers from Clinton Township, are looking at their best crop yet.

"We figure third time's a charm," said Janelle Callen.

To create the perfect growing environment, developers at Penn State created a raised growing bed, covered in plastic to hold in moisture.

"It's an interesting crop to grow," said Penn State professor Mike Orzolek, who developed the onion from sweet Spanish onions.

Though the hand planting and picking of the onions is time consuming, he noted the drip irrigation system used to water the crop makes it fairly low maintenance during the growing season.

Before the Simply Sweet label is applied, random samples of onions from each farm must be tested for their sugar level.

Once the onions are picked and their sweetness verified, they must be dried to create the papery, outer peel.

Together, onion farmers in Butler County have formed the Butler Onion Network, which recently established a facility in the Victory Road Business Park, with the help of the Butler Economic Development Corporation. During the harvest season, onions can be dried, sorted and distributed.

"Things are up and running," said Art King of Harvest Valley Farms on Friday as equipment was being set up and readied for use.

The true measure of the network's success, however, is the taste.

"They're so sweet, you don't even realize you're eating an onion," said Callen who said the onions have no aftertaste.

Since the Callen Farm's first harvest, the family has been adding onions to their favorite recipes and using them to top sandwiches and burgers.

"It's just a good onion flavor with added sweetness."

Pennsylvania Simply Sweet Onions are available at several grocery stores and farm markets in the area.

30 to 35 butter flavor crackers, crushed½ stick butter melted2 cups sliced onions2 eggs¼ cup milkSalt and pepperPaprika¼ cup shredded cheesePreheat oven to 350 degrees. Mix butter and crushed crackers and press into the bottom of a pie pan.Sauté slice onions until clear, then transfer to the pie pan.In a small bowl, mix eggs, milk and salt and pepper, to taste. Pour the mixture over the onions. Top with cheese.Bake for 30 minutes or until eggs are cooked through.Submitted by Karen Keck

2 medium yellow onions, sliced2 tablespoons olive oilSalt and pepper1½ pounds small red potatoesBoiling salted water¾ cup mayonnaise1 tablespoon fresh chopped dill leaves (or 1 teaspoon dried dill weed)1 tablespoon Dijon mustard2 tablespoons lemon juice2 tablespoons sugarSauté onions in olive oil in large skillet over medium heat for 15 to 20 minutes until golden. Season with salt and pepper to taste, cover and chill.Boil potatoes 20 to 35 minutes or until fork tender but not mushy. Drain and chill in covered container.Combine mayonnaise with dill leaves, mustard, lemon juice and sugar. Slice chilled potatoes and brush a thin glaze of the dilled mayonnaise over tops.To arrange salad, spoon onions onto plate, spreading into 10 to 12-inch round. Make overlapping circles of glazed sliced potatoes over onions. Spoon some of the dilled mayonnaise into center and place remainder in a small bowl.If desired, garnish with fresh herbs or a few arugula leaves.Makes six servings.

1 package (10 ounces) refrigerated pizza crust2 cups chopped sweet onion½ pound pork sausage or ground beef½ pound mushrooms, sliced1 teaspoon oregano2 tablespoons bottled barbecue sauceSalt and pepper, to taste1 egg, beaten (optional)2 tablespoons grated Parmesan cheese (optional)Unroll pizza dough. Pat and stretch dough to a 15 by 12-inch rectangle. Cut into quarters. For filling, sauté onion with meat and mushrooms in oiled pan until onion is tender, about 6 to 8 minutes.Drain off any excess fat. Stir in oregano, barbecue sauce and salt and pepper to taste. Spoon onto dough quarters. For each turnover, stretch and fold dough over filling.Roll edges in and tightly pinch together to hold filling inside. Curve slightly into crescents. If desired, brush with egg and sprinkle with cheese.Bake at 400 degrees for 12 to 15 minutes or until golden brown.Makes four servings.