In an electric mixing bowl combine the water and yeast. Allow to sit a few minutes. Add the flour, salt and sugar. At low speed mix for 5 - 6 minutes until smooth. Remove from mixing machine and transfer to a large oiled bowl. Cover with plastic wrap and allow to proof in a warm place until doubled in volume.

Remove from bowl and punch down. Shape into 2 equal, or one large loaf. Place each loaf into two greased loaf pans, 8” x 4” x 2”. Allow to rise for one hour, covered under a cloth towel. Using your hands, make light fingerprint indents approximately 1/4” deep onto the tops of the loaves. Fill each of the indents with the sautéed onions. Bake in a pre-heated 400 F oven until golden, approximately 20 - 25 minutes and loaf sounds hollow when tapped on the bottom. Remove from loaf pan and place on a bread rack to cool.