2 med. onions, sliced and separated into rings
3 tbsp. butter, melted
2 (4.5 oz.) cans refrigerated biscuits
1 egg, beaten
1 (8 oz.) carton sour cream
1/4 tsp. salt
1 tsp. poppy seeds

Saute onions in butter until tender; set aside.

Separate biscuits and arrange in bottom of a lightly greased 8 inch round cake pan. Press biscuits together, covering bottom of pan completely; bake at 350 degrees for 5 minutes. Spoon onions over biscuit layer and set aside.

Combine egg, sour cream and salt. Pour over onion layer; sprinkle with poppy seeds. Bake at 350 degrees for 30 minutes or until set. Let dish stand for 5 minutes before serving.