In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 finely sliced sweet onions and sauté for about 10-15 minutes.

Lower the heat to medium-low and continue cooking for another 30-45 minutes until the onions are golden brown.

In a large mixing bowl, combine 1 tablespoon of sugar, 2 teaspoons of active dry yeast, and 1 cup of warm water. Allow this mixture to sit for 5-10 minutes until it becomes foamy.

Next, add 1 cup of milk, 2 tablespoons of olive oil, 1 teaspoon of salt, the caramelized onions, and 3-4 cups of all-purpose flour. Mix until just combined.

Transfer the sticky dough to a floured work surface and knead for about 8-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover it, and let it rise for 1-2 hours until doubled in size.

Once risen, punch the dough down gently, divide it into two portions, and roll each into a rectangle. Sprinkle grated cheddar and fresh herbs over each rectangle before rolling up tightly.

Grease two loaf pans and place the braided loaves in them. Let rise again for about 1 hour.

Preheat your oven to 350°F (175°C). Bake the loaves for approximately 50 minutes, rotating halfway through.

After baking, remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack.