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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.
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Ventilated onion container — keeps cut onion fresh, contains smell
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Ventilated onion container — keeps cut onion fresh, contains smell