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1
In a small skillet cook onion in butter til tender but not brown, 7 minutes. Cool.
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2
Mix together warm water yeast, 1 tbsp sugar, set aside to proof, about 10 minutes.
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3
In a food processer mix together flour, cooled onion, egg, cheese italian seasoning and 1/2 tsp salt.
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4
Add yeast and water mixture. Mix until forms a soft dough.
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5
Turn dough onto floured surface, knead 6-8 minutes.
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6
Shape into ball place in lightly greased bowl turn once to grease top. Cover and let rise in warm place for 1 1/4 hours.
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7
Punch down Turn out onto lightly floured surface and let rest for 10 minutes. This step is important. It makes the rope easier to work with.
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8
Lightly grease Baking sheet. Roll dough into a 48 inch long rope.
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9
On the baking sheet form the rope into a large pretzel shape by crossing one end over the other to form a circle, overlapping about 12 inches from each end.
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10
Take one end in each hand and twist once at the point where the dough overlaps.
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11
Lift each end across to the edge of the circle opposite.
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12
Moisten the ends and tuck underneath. press to seal.
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13
Cover and let rise in a warm place 45 minutes.
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14
Stir together egg white and 1 tbsp water, brush onto bread sprinkle with coarse salt.
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15
Bake in 375 oven for 20 minutes, then loosely cover with foil and continue baking another 20-25 minutes.
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16
Remove from oven cool on wire rack.
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17
I serve this bread with a packaged cheese sauce, for dipping or spreading.
