In a large bowl, stir together the flours, yeast and salt. Make a well in the centre. Fill a jug with 350ml tepid warm water and pour into the flour, along with 2 tbsp of the olive oil. Mix well using a wooden spoon into a soft and slightly sticky dough.
Tip on to a lightly floured surface and knead well for 10 minutes. Transfer to a lightly oiled bowl, cover with clingfilm and set aside in a warm place for an hour, until doubled in size.
Meanwhile, heat the remaining oil in a pan and cook the onions for 8-10 minutes, until softened. Remove the leaves from two rosemary sprigs, then roughly chop and add to the pan, cooking for another minute. Set aside.
Once the dough has risen, knock back lightly and tip back on to a lightly floured surface. Gently knead in the red onion mixture, then separate into 16 pieces, and roll these into balls. Place on a lined baking tray, cover with lightly oiled clingfilm and allow to rise for another 30 minutes.
Once the balls have risen slightly, place them in a circle, with each ball touching, on a lined baking tray. Use a plate the same size as your cheese, in the middle. This will be the spot for your camembert. Brush the bread all over with the beaten egg.
Bake in the oven for 15 minutes, then carefully replace the plate with the Camembert. Roughly chop the remaining rosemary sprigs and sprinkle these over the bread. Bake for another 15 minutes until the bread is golden, and the cheese has melted in the middle. Serve with the cranberry sauce on the side.