-In a large mixing bowl, whisk together 4 cups of flour, onions, yeast, sugar, salt, and oregano.

-Add the 2 cups of warm water and olive oil to the dry ingredients and stir well to combine.

-Add in enough of the remaining flour to form a soft dough.

-Turn out onto a floured surface and knead until smooth and elastic, about 3 minutes.

-Place your dough in a greased bowl, turning once to grease the top.  --Cover with plastic wrap and allow to rise in a warm, draft-free place until doubled about 1 hour.

-After the first rise, punch the dough down and divide it in half.  Roll each portion into a 14x6-inch rectangle.

-Roll the dough in jelly-roll style, starting with the long side.

-Place each dough seam side down on a parchment-lined baking sheet sprinkled with a light dusting of cornmeal.

-Take a moment to reshape the dough, if needed, making sure it looks even and straight.

-Allow the loaves to proof again for approximately 60 minutes or until they have doubled in size.

-About halfway through this rise, remove your dough and gently make some cross cuts into the top with a sharp paring knife (if desired), and return the dough to the warm oven for the last half hour of rising time.

-Before baking, thoroughly mix the egg white and one tablespoon of water and brush the top of each loaf.

-Bake your loaves in a preheated 375-degree F oven for approximately 30-35 minutes or until golden brown and sound hollow when tapped.