Alison Roman's Matzo Brei (Fried Matzo)

"The key to good matzo brei lies in two things: very seasoned, very caramelized onions; and properly soaked matzo boards. Not enough soaking and it’ll be dry; too much, and it’ll feel bland and waterlogged. It may take you a few tries to see what I mean. It is, after all, an art," explains Alison Roman in her book "Dining In: Highly Cookable Recipes."

4 tablespoons (½ stick) unsalted butter

1 medium yellow onion, thinly sliced

Kosher salt and freshly ground black pepper

4 salted matzo boards (unsalted will work, too, just be sure to compensate by adding salt when making it)

6 large eggs

Sour cream and applesauce, for serving

Directions at jewishfoodsociety.org

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