Serves 6; can be doubled.
Ingredients
2 medium onions, halved and thinly sliced
2 Tbsp olive oil
1 Tbsp butter + extra for buttering the pan
6 sheets of matzoh
6 large eggs
2 Tbsp half-and-half
1/4 cup chopped fresh flat-leaf parsley
1/2 tsp kosher salt
1/4 tsp fresh black pepper
Sprinkling of sea salt
Directions
Preheat oven to 375°F.
Rub the bottom and sides of a casserole dish with butter, and set aside. I used a glass 12-cup casserole dish; you can also use a standard 9-inch cake pan, or anything approximately that size.
In a medium-size nonstick frying pan, add the olive oil, 1 tablespoon of butter, and the sliced onions. Set the heat to medium-low, and cook, stirring occasionally, for 18-20 minutes, until the onions are brown but not crisp. Set aside.
In a large mixing bowl, break the matzoh into large pieces. Fill the bowl with lukewarm water, and let the matzoh soak for 3-4 minutes (push the matzoh down under the surface of the water from time to time). Set out a dry mixing bowl, and when the matzoh is soft but hasn't yet disintegrated, squeeze the water out by handfuls, and drop the matzoh into the clean bowl. Try to squeeze all of the water out of the matzoh, or as much as you can. The matzoh will look and feel like shredded cardboard.
Empty the water out of the matzoh-soaking bowl, and in it, beat together the eggs and half-and-half. Add the parsley, kosher salt and black pepper.
Stir the matzoh into the eggs, and add the caramelized onions with all of the oil in the frying pan. Mix everything together, and pour into the buttered casserole dish.
Bake uncovered for 28 minutes, until a toothpick inserted in the center comes out clean. (If you double the recipe, bake for 30-32 minutes.)
Sprinkle with sea salt before serving.