Heat a drizzle of olive oil in a medium frying pan. Add sliced onions and cook on medium heat for 10–15 minutes until softened. Reduce heat to low and continue cooking for about 45 minutes until the onions are sweet and deeply golden.

In a large bowl combine yeast, sugar, and warm water. Let sit for 3–4 minutes until foamy.

Add milk, olive oil, salt, caramelized onions, and 4 cups of flour. Mix until a dough forms.

If the dough is sticky, gradually add the remaining flour. Knead until smooth and elastic. A stand mixer with a dough hook works well, but kneading by hand is equally effective.

Place the dough in a lightly oiled bowl and allow it to rise until doubled in size, about 1–2 hours. For deeper flavor, refrigerate overnight for a slow rise.

Punch down the dough and divide it into two equal portions. Roll each portion into a large rectangle.

Sprinkle cheddar cheese and herbs over each rectangle. Roll tightly from the short side to form a log.

Using a sharp knife, slice each log lengthwise. Pinch ends together and braid the two halves.

Place each braided loaf into a greased or parchment-lined loaf pan.

Cover with a towel and allow the dough to rise again for about 1 hour.

Preheat oven to 350°F (175°C). Bake for 50 minutes, rotating pans halfway through.

If the bread browns too quickly, cover loosely with foil and move to a lower rack.

Cool in the pan for 5 minutes before transferring to a rack. This Caramelized Onion Cheddar Bread is best enjoyed slightly warm.