Read more about gluten-free holidays in “A gluten-free Thanksgiving.”

Steps

1. Make the bread: In a bowl, combine the wet ingredients and beat together with a whisk. In a separate bowl, whisk together the dry ingredients (yeast through salt).
2. Add the dry mixture to the wet all at once, stirring until combined; beat for 3 full minutes. (A stand mixer comes in handy here; beat on low until combined and then for 3 more minutes on medium.) Let dough rest in bowl, covered with a towel, for 10 minutes, and it will firm up slightly.
3. Wash and dry your hands, then coat them with gluten-free cooking spray. Lightly spray or oil two baking pans (pizza pans are good). Divide the dough into 2 equal portions and place a round on each pan. Pat the dough into smooth rounds and begin to work the dough out into rounds about ½-inch thick and about 10 inches in diameter. When the dough begins to stick to your hands, rinse them in warm water and shake off the excess water, then continue to spread out the dough.
4. When the dough reaches the desired shape and size, use your fingers to lightly dimple the dough. Sprinkle each round lightly with the granulated garlic. Cover the pans with a towel and place in a warm, draft-free place to rise for 40 minutes.
5. Make the onions: While the dough is rising, caramelize the onions. Place olive oil in a sauté pan over medium-low heat and add the sliced sweet onions; cook slowly, stirring often, until the onions have softened and taken on a dark caramel color. This cooking process basically releases the sugars from the onions. You can add a little water, wine, or chicken broth to prevent the onions sticking to the bottom of the pan. Be sure to scrape the bottom of the pan well each time you stir during cooking.
6. Bake the bread: Preheat the oven to 375 degrees and bake the bread for 8 to 10 minutes. Remove from the oven and brush it with olive oil. Add the caramelized onions and return to the oven for an additional 10 to 15 minutes. Serve warm or at room temperature.