1/IDALLA ONION CUSTARD BREAD

"Sweet Vidalia Onions create a taste sensation in this light and airy breakfast or brunch bread."

2 Tbsp. butter or margarine
1 large Vidalia onion, halved and sliced
1 3/4 cups all-purpose flour*
4 tsp. baking powder
1/2 tsp. salt
1 1/2 cups milk
1 large egg, lightly beaten
3/4 cup shredded Cheddar Cheese, divided use
FOR THE TOPPING:
2 Tbsp. reserved caramelized onions
1 Tbsp. poppy seeds
1 Tbsp. butter, melted

In large skillet, melt burrer over medium heat; saute onions 10 tol5 minutes or until light golden brown. Reserve 2 Tbsp. onions for the topping.

In a large bowl, combine flour, baking powder and salt. Stir in milk, egg and 1/2 cup cheese. Add remaining onions. Pour into greased 9-inch deep-dish pie plate.

TOPPING:
Sprinkle bread with the remaining 1/4 cup cheese, reserved onions and poppy seeds. Drizzle buffer 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.

*If using all-purpose flour made from soft winter wheat, such as White Lily or Martha Washington, add an additional 3 Tbsp. flour.

Makes 6-8 servings
Source: Recipe pamphlet: Vidalia Onions - Discover the Wonders, Vidalia Onion Committee