Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook until golden brown, about 10 minutes, stirring occasionally.

In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy, indicating the yeast is active.

Add the flour, salt, and caramelized onions to the yeast mixture. Mix until a dough forms, using a wooden spoon or spatula.

Turn the dough onto a floured surface and knead for about 5-7 minutes.

Place the dough in a greased bowl and cover it with a kitchen towel. Let it rise in a warm area for about 1 hour, or until doubled in size.

Once risen, punch down the dough gently to release air. Shape it into a loaf and place it in a greased loaf pan.

Cover the loaf with a towel and let it rise again for about 30 minutes.

Preheat your oven to 375°F (190°C). Bake for 25-30 minutes until golden brown and sounds hollow when tapped.

Let it cool before slicing.