Caramelized Onion Matzoh Brei

• 1 small yellow onion, thinly sliced
• 4 pieces Manischewitz thin salted matzoh
• 6 eggs
• 1 tablespoon creme fraiche (optional but good)
• 2 tablespoons butter or oil, divided
• salt & pepper

1. Caramelize the onions in one tablespoon of butter, very slowly, over low heat. Should take around 45 minutes. You can do this ahead of time. If you're taking them out of the fridge, heat them up slightly. They should be warm but not hot when you begin the recipe.
2. Break up the sheets of matzoh into bite-sized pieces, put into a bowl, and cover with warm water for about two minutes. Drain and set aside.
3. Beat together the eggs, salt and pepper, and optional creme fraiche in a large bowl. Add the onions and the drained matzoh and stir to combine well.
4. In a 10-12" pan (preferably nonstick), melt the remaining tablespoon of butter over med-high heat. When it's hot enough to make a drop of water sizzle, add the matzoh-egg-onion mixture, press into a flat pancake shape, and cook until the bottom starts to brown.
5. When the bottom is well-browned, use a spatula to break the brei into pizza-like sections and flip them one at a time. Cook the second side briefly until it, too, browns, then immediately divide into plates, sprinkle with a little more salt and some freshly ground pepper, and eat!

yellow onion, matzoh, eggs, creme fraiche, butter, salt

Taken from food52.com/recipes/50285-caramelized-onion-matzoh-brei (may not work)