1 lg. onion, thinly sliced
2 tbsp. butter
2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. dried thyme leaves
4 tbsp. butter
1 c. buttermilk
1/8 tsp. black pepper
1/2 c. sour cream
1 egg, beaten
1/8 tsp. salt

Saute onions in 2 tablespoons butter until golden and soft. In a bowl, combine the flour, baking powder, baking soda, salt and thyme. Rather than sifting, use a wire whisk for even blending. Cut in 4 tablespoons butter until mixture resembles coarse meal. Quickly add buttermilk. Stir with a fork until just blended. Spread into a greased 9-inch square pan.

Spread onions over batter. Sprinkle with pepper. Mix the sour cream with egg and salt. Drizzle and spread over the onions. Bake at 400 degrees for 35 minutes until golden browned. Serve hot. Serve as an appetizer, cut into small wedges or squares.

To lower calories, use "lite" sour cream or a mixture of yogurt and sour cream.