In a large bowl, mix 1/2 cup warm (105 to 115°F) water with honey or maple syrup.

Sprinkle with yeast and set aside to let stand for 5 minutes, or until foamy.

Stir in flour, 1 1/2 teaspoons of the salt, 1/4 cup of the oil, and 1 cup warm water, then transfer dough to a lightly floured surface.

Knead until smooth and elastic, then transfer dough to a lightly oiled large bowl, turning the dough to coat.

Cover and let stand in a warm draft-free spot until doubled in bulk, about 1 hour.

Meanwhile, heat remaining 1 tablespoon oil over medium heat in a large skillet.

Add onions and remaining 1 teaspoon salt and reduce heat to low.

Cook, stirring frequently, for 1 hour or until onions are very soft and golden brown. Set aside to let cool.

Punch down dough, then transfer to a lightly oiled jelly roll pan or large baking sheet and pat dough out into a 15-inch x 11-inch rectangle.

Cover and let stand 45 minutes, or until puffed and well risen.

Spread onions over dough, then cover and let rise again for 30 minutes.

While dough is rising, preheat the oven to 425°F.

Uncover dough and bake on the lowest oven rack for 25 minutes, or until crust is golden brown and crisp.

Cut into pieces and serve.