1/4 cup butter
2 cups finely chopped or grated onion
1/3 cup milk
2 tbsp. sugar
1 tsp. salt
pinch Rosemary (optional)
3/4 cup warm water (105°F)
2 pkg active dry yeast
1 egg
3 1/4 cups flour, divided
1/2 tsp. ground sage

In a large skillet, melt butter and sauté onion until tender.

Combine milk, sugar and salt in saucepan. Heat until tiny bubbles form around edges, then remove from heat and allow to cool to lukewarm.

Measure warm water into a large mixing bowl. Sprinkle in yeast and stir to dissolve. Add lukewarm milk mixture, egg, and onions.

Combine 1 1/2 cups flour with sage; add to yeast mixture. Beat for 3 minutes. Beat in the remaining flour to make a soft dough. Add 3/4 of the onions to the dough; reserve 1/4 of the onions to spread evenly over the top.

Turn into a greased, round casserole (8 1/2-inches). Top with remaining onions. Cover loosely with greased wax paper.

Let rise in a warm, draft-free place until tripled in size (about 1 hour, but let it rise longer, if needed).

Spray the top of the onions, just before baking, with olive oil spray.

Bake at 375°F for 35-40 minutes. Remove from casserole and cool on a wire rack.

Parsley Dill Butter:

8 oz. softened butter
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh dill

Makes 1/2 cup or about 10 servings.