Prep 20 mins
Cook 30 mins
My sister, Ashley, found this in an old Betty Crocker cookbook. She says it’s delicious!
- 2 medium onions, peeled,sliced and separated into rings
- 3 tablespoons butter or 3 tablespoons margarine
- 1 (8 ounce) package refrigerated biscuits
- 1 egg
- 1 cup sour cream
- 1⁄2 teaspoon salt
- 1 teaspoon poppy seed
- Sauté onions slowly in the butter just until soft in a medium-sized frying pan.
- Separate the biscuits; place in a single layer in any ungreased 8-inch cake pan.
- Spoon onion mixture on top.
- Beat egg slightly in a small bowl; blend in sour cream and salt.
- Spoon over onion mixture; sprinkle with poppy seeds.
- Bake at 375 for 30 minutes or until topping is set.
- Slice in wedges and serve warm.
We had this tonight with supper. I do recommend that you slice the onions into thin slices. We loved it. Onion-Poppy Seed flavor is one of my favorites. This was so easy!
I made this recipe a couple of days ago because I had some canned bisquits I wanted to use up. I only had the big bisquits and I wouldn't reccomend using them - too much bread. I carmelized the onions and didn't have any poppy seeds. It was simple and the onion mixture tasted good. I wasn't thrilled with the bisquit taste combined with the onions (those bisquits just have an aftertaste I'm not fond of and they were a little crusty hard on the bottoms). Some other breading would be better, but you can't beat the ease of popping open a can. Reheats well in the microwave.