I bookmarked this recipe for Cheese and Onion Bread from Johanna of Green Gourmet Giraffe a while back, and finally made it today. The recipe is credited to The Complete Book of Bread and Bread Machines.
It turned out pretty good - it wasn't salty enough, but that's because there is no quantity indicated in the recipe, and I have a hard time figuring out salt quantities when baking. I used about 1/2 teaspoon, it probably needs a full teaspoon. I think the next time I make this, I'll double the quantity of onions, and mix half in with the dough, instead of sprinkling all of them on top. And Johanna's right, the bread really needs to cool down for you to get the full cheesy flavor.
I made mine in the flower shape, one dough-ball in the middle, surrounded by 7 more of the same size. Definitely impressive, since it spreads out to about 14" round, and needs a very large plate to serve!