Bialy Onion Flat Bread

Onion Flatbread, Bialy
  We think our version of bialy is excellent.
  This is a three part recipe that is really worth the effort. The dough starter is made the night before or 14-16 hours ahead of mixing. We've made it three hours ahead and it was great, but the longer fermenting improves the flavor and texture.
1 pkg, approx. 2⅔ cups (380 g) Mina's Purely Divine Bread mix
½ cup (118 g) almond, coconut, soy milk or buttermilk
⅔ cup (156 g) warm water
2¼ tsp (7 g) yeast, divided
¼ tsp (1 g) black pepper
2 large onions, quartered and thinly sliced (3 cups /350 g sliced) [1¼ lbs. unpeeled.]
2 Tbsp (28.5 g) olive oil
  To make the dough starter:
  In a mixer bowl whisk together 1 cup of Mina's Purely Divine Bread Mix, almond milk, soy milk or buttermilk, 1 tsp of yeast and ⅔ cup of warm water. 
  Cover and let rest 14-16 hours or overnight.
  For caramelizing the onions:
  Heat olive oil in a large skillet  over medium low heat.
  Add the onions and cook, stirring often, until medium brown.
  Separate ½ of the onions and set aside.
  Preheat oven to 450ºF.
  Add to the yeast mixture already in the mixer bowl, half of the onions, the rest of the bread mix (approx. 1⅔ cups) and black pepper.
  Mix on medium high for 8 minutes, scraping down once. 
  This will make a very thick batter.
  Fold in set aside onions. 
  Shape into 3 seven inch rounds or 8 four inch rounds on parchment paper covered cookie sheets.
  Cover with oiled plastic wrap and let rise for 45 minutes to 1 hour.
  Remove plastic wrap when bread has risen.
  Spray sides of oven with water from a spritzer, to improve crust.
  Do this rather quickly to retain oven heat.
  Slide cookie sheet into oven and quickly close the door.
  Bake for 20-25 minutes for large rounds and 15 minutes for smaller bialy.
  Yield: 3 large flat breads or 8 small bialy's