• 1 large Vidalia or sweet onion (peel and divide in half, slice thinly)
• 3 tablespoons butter (divided)
• 1 3/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 3/4 cup shredded cheddar cheese (divided)
• 1 teaspoon poppy seed

In a large skillet, cook the onions in 2 teaspoons of butter over medium heat until tender and lightly browned, about 15 minutes.  In a large bowl, combine the flour, baking powder and salt.  Beat your egg and milk, stir into dry ingredients until moistened.  Set aside 2 teaspoons of onion mixture, fold the remaining onion mixture into the butter.  Fold in 1/2 cup of cheddar cheese.  Pour into a greased 9 inch pan, top with remaining cheese and onion mixture.  Sprinkle with poppy seeds.  Melt remaining butter, drizzle over the top.  Bake at 400 degrees for 30 to 35 minutes or until a knife inserted near the center comes out clean.  Cool and cut into wedges.  Yields 8 to 10 servings.  Refrigerate leftovers.