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1
Heat the oven to 350 degrees F and arrange a rack in the bottom.
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2
Coat a metal 9-by-5-inch loaf pan with butter; set aside.
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3
Melt 3 tablespoons of the measured butter in a large frying pan over medium-low heat until foaming.
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4
Add the onion, 1/4 teaspoon of the salt, and pepper to taste.
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5
Cook, stirring occasionally, until the onion has turned golden brown, about 35 to 40 minutes.
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6
Stir in 4 teaspoons of the poppy seeds, remove the pan from the heat, and let the mixture cool slightly.
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7
Whisk the flour, baking powder, and remaining 1 1/4 teaspoons salt together in a large bowl until aerated and any large lumps are broken up; set aside.
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8
Melt the remaining 6 tablespoons butter.
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9
Set aside 1 tablespoon for drizzling on top of the bread.
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10
Place the remaining 5 tablespoons in a medium bowl and add the milk, egg, and reserved onionpoppy seed mixture.
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11
Whisk until the egg is broken up and the mixture is evenly combined.
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12
Add the milk mixture to the flour mixture and stir until just combined (do not overmix).
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13
The batter will be very thick.
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14
Using a rubber spatula, scrape the batter into the prepared pan, pushing it into the corners and smoothing the top.
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15
Drizzle the reserved butter over the top of the bread.
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16
Evenly sprinkle with the remaining 1/2 teaspoon poppy seeds.
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17
Bake until a toothpick inserted into the center of the bread comes out clean, about 50 minutes.
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18
Place the pan on a wire rack to cool for 15 minutes.
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19
Run a knife around the perimeter of the bread and turn it out onto the rack.
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20
Let it cool at least 30 minutes more before slicing.
