Skillet Onion Bread

3 Tbsp. Butter, divided
1 Large Sweet Onion, halved and sliced (about 3 cups)
1/2 teas. Watkins Oregano
1 Tbsp. Seeded and Minced Jalapeno Pepper (optional)
1 1/2 Cups Flour
4 teas. Watkins Baking Powder
1 teas. Salt
1 1/2 Cups Milk
1 Egg, slightly beaten
3/4 Cup Shredded Sharp Cheddar cheese, divided
1 Tbsp. Watkins Poppy Seed

In a 10-inch cast-iron or other heavy skillet with an oven-proof handle, melt 2 tablespoon butter over medium heat making sure sides and bottom of pan are well coated. Add onions, oregano and if using, jalapeno pepper. Cook, stirring occasionally, until onions are a light golden brown, about 10-12 minutes. Remove 2 tablespoons of onion-mixture, coarsely chop and reserve. In a large bowl, combine flour, baking powder and salt. Stir in milk, egg, 1/2 cup cheese and onion-mixture from skillet. Stir just until combined. Pour mixture back into skillet. Top with reserved chopped onion-mixture and remaining cheese. Sprinkle poppy seeds over the top and bake in a preheated 400-degree oven for 25 minutes. Cool slightly; cut into wedges and serve.

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