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Special equipment: six 4-inch unglazed terra-cotta flower pots
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Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
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Add the onions, and cook, stirring frequently, until golden brown, about 8 minutes.
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Remove the skillet from the heat, and let the onions cool.
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Put 1/2 cup warm water (about 110 degrees F) and the sugar in the bowl of an electric stand mixer fitted with a dough hook (or into a large bowl if you'll be kneading by hand), sprinkle the yeast over the water and let sit until foamy, about 5 minutes.
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Add 1 1/2 cups warm water (about 110 degrees F), the browned onions, the 2 remaining tablespoons oil, the flour, rosemary and salt, and mix on medium-high speed with the dough hook (or a wooden spoon) until a dough forms.
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Knead on medium-high speed, adding a little flour if the dough sticks to the bowl, until the dough is smooth and elastic, about 8 minutes (or turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes).
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Brush a large bowl with olive oil.
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Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, 1 to 1 1/2 hours.
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Meanwhile, cut out circles of parchment the diameter of the flower pot bottoms, and place 1 circle in the bottom of each pot.
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Cut long, wide strips of parchment to fully line the sides.
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Coat the parchment with cooking spray.
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Punch the doubled dough down, and evenly divide into 6 pieces.
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While holding a piece of dough, tuck the edges under to form a ball, then place it seam-side down in a prepared flower pot.
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Repeat with the remaining dough balls, and let stand, uncovered, at room temperature until more than doubled, 1 to 1 1/2 hours more.
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(The dough will rise above the flower pot rim.)
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Position an oven rack in the center of the oven, and preheat to 375 degrees F. Bake the bread until dark golden brown, 25 to 30 minutes.
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Remove from the oven, and brush the top of each loaf with melted butter.
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Let cool until warm or room temperature, and serve.
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(Or wrap with plastic wrap and store at room temperature for up to 2 days.)
