2 1/4 teaspoons active dry yeast (a 1/4-ounce package)
1/2 cup warm water (105 to 115°F)
1 1/2 to 1 3/4 cups all-purpose flour
1 large egg
1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
2 1/2 teaspoons salt, divided
3 pound yellow onions, halved and thinly sliced
1 tablespoon Dijon mustard (I use a bit more)
1/2 cup grated Parmigiano-Reggiano (I like it coarsely grated for this)
or this variety.
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