Sweet Vidalia Onion Custard Bread

Source: Vidalia Onions

2 tablespoons butter or margarine
1 large Sweet Vidalia onion, halved and sliced
1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 large egg, lightly beaten
1/2 cup shredded Cheddar cheese

Topping:
1/4 cup shredded Cheddar cheese
2 tablespoons reserved caramelized onion
1 tablespoon poppy seeds
1 tablespoon butter, melted

In a large skillet, melt butter over medium heat. Saut� onions 10 to 15 minutes or until light golden brown. Reserve 2 tablespoons for topping.

In a large bowl, combine flour, baking powder and salt. Stir in milk, egg, and cheese. Add remaining onions. Pour into a 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 degrees F until golden brown, about 25 to 35 minutes. Cool slightly. Cut into wedges and serve warm.

Makes 6 to 8 servings.