*Note: If using all-purpose flour made from soft winter wheat, such as White Lily or Martha Washington, add an additional 3 tablespoons of flour.
In a large skillet, melt butter over medium heat; sauté onions 10-15 minutes or until golden brown. Reserve 2 tablespoons onions for the topping.
In a large bowl, combine flour, baking powder and salt. Stir in milk, egg and cheese.
Add remaining onions. Pour into greased 9-inch deep-dish pie plate.
Topping:
Sprinkle bread with cheese, reserved onions and poppy seeds.
Drizzle butter over top of bread.
Bake at 400 F. until golden brown, about 25-30 minutes.
Cool slightly; cut into wedges and serve warm.
1 large Vidalia Onion, halved and sliced
1 and three-fourths cups all-purpose flour
4 teaspoons baking powder
One-half teaspoon salt
One and one-half cups milk
1 large egg, lightly beaten
One-half cup shredded Cheddar Cheese
Topping:
One-fourth cup shredded Cheddar Cheese
2 tablespoons reserved caramelized onions
1 tablespoon poppy seeds
1 tablespoon butter, melted
This article appears in Jul 1-31, 2008.