In a frying pan heat oil over medium heat. Cook onion until soft and golden brown. Season with salt. Set aside to cool.
In a large bowl, mix flour, salt with green onion leaves. Dissolve the fresh yeast and 1/3 cup (80 ml) luckwarm water and add to the flour mixture.

Add the rest of 1 cup (240 ml) water, mix everything together then add caramelized onion and knead until the dough is smooth and pulls away from the sides of the bowl. Cover it and let it sit for about 1 hour in a warm place to rise or until doubled in size.

Bake for 15 minutes with steam then remove the pot with water from the oven.
Reduce oven temperature to 450F (230C) and bake for another 10-15 minutes.
Cool on a wire rack. Let the bread cool completely before cutting serve with any soup or make a sandwich.