Instructions: Sauta onions (and optional garlic) in butter for about 30 seconds, without permitting them to burn. Set aside and cool.

Dissolve yeast and sugar in water. Stir and set in warm place for 5 minutes. Mixture should be bubbly. (If it isnt, try again with different packages of yeast.) Stir again.

In a large bowl, whisk together wine, eggs, salt, and yeast mixture. Gradually add 3 cups flour, and beat for about 3 minutes until elastic threads start to form around edge of bowl. Add cooled garlic and onion mixture, and with a sturdy wood spoon, beat in 2 1/2 to 3 cups more flour.

Turn dough out on a very lightly floured board, and knead until smooth and springy. (Its OK if its slightly tacky.) Cover with a clean dry dish towel and let rest 5 minutes. Knead again. Dough should not be tacky at this point; if it is, ad 1/4 cup flour and knead 5 more minutes. (You should always knead for 5 minutes after adding flour.)

Place dough in a large greased bowl, turn so its greased all over, and seal airtight with plastic wrap. Put in warm place and let rise until doubled about one hour. Punch down, turn out, and knead a few times to pop air bubbles.

Divide dough in half and knead half the cheese into each piece, forming 2 balls. If you wish to bake these free form, place on a lightly greased baking sheet, and press to flatten slightly. (You can form them into any shape you wish.) Put in warm place, cover with a dish towel and let rise until almost doubled, about 45-60 minutes.

To bake in loaf pans, grease two 9x5-inch pans and shape each ball into logs long enough so that the dough touches the ends of the pan.

Preheat oven to 375F, and bake for 25 minutes. Reverse pans (top to bottom, back to front) and bake for another 5 to 15 minutes. (Loaves in pans will take longer than free-form loaves.) Check by tapping on bottom. They should sound hollow when done. Remove loaves from pan and cool on wire racks for at least 1/2 hour before slicing.

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