Onions in bread

Dear colleagues. I am asking for help. It's about white bread with onions. Previously, I used ready-made fried onions, which I purchased at VDNKh (sorry, for the old term). All this was sold in plastic jars and was very convenient. I opened it, threw a couple of spoons and that's it. The only drawback was that at the moment when the signal for filling the ingredients was heard, the bun was already formed and while the onions were mixed with the dough there was such a rattle in the bread maker, as if my tefal coating was rubbed from nutria with a coarse-grained skin. Therefore, in order to preserve coverage, I put the onions directly into the flour.
Now I was too lazy to constantly dangle (the path is not close for me) and I decided to make fried onions myself. Fried in a skillet until a transparent golden crust, slightly dried, put in bread, but nothing comes out. The onion is all grinded, the smell is not marketable, and the taste is not very good. Do not compare with that ready-made. I wanted to ask the girls who trade the secret, they say we don't know, but maybe they are cunning.
The fact is that that purchased onion looks as if it was rolled in flour before frying, and then fried along with flour. After all, he rattled with something on the bucket.
If anyone has information, advise. I repeat once again, the option of simply frying onions in a pan is not suitable. The taste is completely different.

I dried the onions in "Sukhoveya" and then added them to the bread, though in a larger volume than the one I bought. And now I generally add raw, finely chopped onions to my bread - the result suits not only me, but also my fastidious households, who generally do not like the look of onions.

I bake 1 pound bread and put 1 large onion or 2 medium sized chicken eggs. I only put it on before the signal, as soon as the mixture in the bucket is decently mixed. Very often after the onion is chopped with spatulas. you have to add a little flour until a bun is formed.

I baked bread with dry onions, sold in small bags, just 500 grams is enough, sold in Ashan in seasonings, it turns out very tasty bread, and if you also add grated Cheddar cheese (you need to add it to the water), then you can swallow the tongue along with the bread

There is such a technology for frying onions, the onions are cut into rings, rolled in flour and fried in oil, very tasty! In America, he is even considered a national delicacy, you have to ask Pakata. Surely your onion was cooked in a similar way ... Or perhaps it was not fried, but dried at a high temperature, which is most likely, judging by what you are describing.

I fry the onions in a pan
Then I roll in a mixture of flour and sugar !!!!
And then I dry in the microwave on convection mode at 160 degrees. Flour absorbs aromas from onions, and sugar caramelizes, gives a beautiful color and hardness, does not allow it to grind to pieces.

Probably these are good ways of making onions for bread and this is a way out, if there is no opportunity to buy, you must admit that it is troublesome. And the question is - do you feel the onion pieces in the bread or just the taste of onions? Dry sold fried and in bread only flavor, added to flour and that's it.