In a bowl, combine fed sourdough starter, flour, honey, water, and melted coconut oil. Mix together, then form into a ball.

Place the dough in a greased bowl and cover with beeswax wraps or plastic wrap.

Allow to rest in a warm place overnight or up to 24 hours.

Add eggs, baking soda, baking powder, and salt to the bowl, and combine well with your hands.

Cover it with a tea towel and put it in a warm place for about an hour.

While the dough is rising, thinly slice and caramelize the onions; this process takes about 45 mins, stirring the onions occasionally.

In a small bowl, combine room temperature butter and chopped fresh herbs, stirring well.

Lightly dust the counter with flour, then roll out the dough to about ¼ inch thickness.

Add herbed butter to the dough and spread evenly.

Evenly distribute caramelized onions over the dough, then sprinkle over the 2 ½ cups of grated cheese.

Roll the dough up as tightly as you can. Pinch the ends into the main roll.

Slice to make 12-14 sourdough savory rolls.

Place the rolls into a well-seasoned 14″ cast iron skillet. Sprinkle with some extra chopped thyme.

Allow them to rise in a warm spot for about ½ hour to 1 hour while your oven preheats.

Bake them in a 375 degree oven for 20-25 minutes.

Allow them to cool a bit and enjoy!

Slice 5-6 medium sized onions (900g raw onion) thinly.

Warm oil and butter in pan on medium high.

Stir to coat onions in the oil. Cook, stirring every few minutes.

After 15 minutes, sprinkle some salt over the onions (also 1 tsp sugar, if you desire).

Cook for 30 mins to an hour, stirring them every 1-2 minutes.

After the first 20-30 minutes, you may want to lower the stove top temperature.

Allow to sit and then scrape, let them sit, and then scrape... until the onions are a rich brown color.

Add balsamic vinegar at the end, if you enjoy the extra flavor.