Vidalia Onion Custard Bread

• 1 large sweet onion, halved and sliced
• 3 tablespoons butter, divided
• 1-3/4 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1-1/4 cups 2% milk
• 3/4 cup shredded cheddar cheese, divided
• 1 teaspoon poppy seeds

1. In a large skillet, cook onion in 2 tablespoons butter over medium-low heat until very tender and lightly browned, about 15 minutes.
2. In a large bowl, combine the flour, baking powder and salt. Whisk egg and milk; stir into dry ingredients just until moistened. Set aside 2 tablespoons onion mixture; fold remaining mixture into batter. Fold in 1/2 cup cheese.
3. Pour into a greased 9-in. pie plate. Top with remaining cheese and reserved onion mixture. Sprinkle with poppy seeds. Melt remaining butter; drizzle over the top.
4. Bake at 400u0b0 for 30-35 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes on a wire rack. Cut into wedges; serve warm. Refrigerate leftovers.

sweet onion, butter, flour, baking powder, salt, egg, milk, cheddar cheese, poppy seeds

Taken from www.tasteofhome.com/recipes/vidalia-onion-custard-bread/ (may not work)