This is a hearty loaf with nice flavour – a simple and inexpensive sourdough variation.
Hold back a bit of the water (about 28 g) because the onions will add to the hydration. Add 226 g caramelised onions. Remember that the post-cooking weight will be less, so start with about 283 g raw onion, about two medium onions. Chop the onions coarsely, toss with olive oil, salt, and pepper. Caramelise until translucent. They should still be pretty wet, not crispy and dark. Add the onions once the dough is toward the end of kneading development, and make sure they are evenly distributed.
226g of caramelised onions, fried in pan
Salt and pepper