Recipe by keen5
This is a rich, moist bread with an onion-poppy seed topping. It is wonderful with soup or salad and goes well with any meat. Prep time is approximate. Cook time only includes baking time. I got this recipe from one of my Amish cookbooks.
Top Review by carolinajewel
I made this for O is for October in the Photo Forum and my whole family is glad I did! The ingredients go together quickly, smell fantastic while baking and taste even better! This turned a simple rotisserie chicken into a special meal. The only change I made was to use smoked paprika since I had more of it than regular and it added a nice smoky touch. Great recipe - Thanks!
- 3 -4 medium white onions, chopped
- 2 cups cold butter or 2 cups margarine, divided
- 1 tablespoon poppy seed
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons paprika
- 1 teaspoon fresh coarse ground black pepper
- 4 cups all-purpose flour
- 1⁄2 cup cornstarch
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 5 eggs
- 3⁄4 cup milk
- 3⁄4 cup sour cream
Directions See How It's Made
- In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes.
- Stir in the poppy seeds, salt, paprika and pepper; cook until golden brown, stirring occasionally.
- Remove from the heat; set aside.
- In a bowl, combine the flour, cornstarch, baking powder and sugars.
- Cut in 1-1/4 cups butter until mixture resembles coarse crumbs.
- Melt the remaining butter.
- In a bowl, whisk the eggs, milk, sour cream and melted butter.
- Make a well in dry ingredients; stir in egg mixture just until moistened.
- Spread into a greased 10-inch springform pan.
- Spoon onion mixture over the dough.
- Place pan on a baking sheet.
- Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
- Serve warm.