Just to clarify, the amount of flour in the recipe is approximate. Focus on the consistency of the dough.
Yeast and sugar are diluted in warm water. Leave for 15 minutes to activate the yeast.
Measure out about 300 grams of flour, add the yeast that has come up, salt and cooled stewed onions.
Mix all the ingredients and, gradually adding flour, knead a soft (like an earlobe) dough.
Put the dough in a clean container, cover and leave to come up in a warm place for about 40 minutes.