This is the only thing I would ever put onion salt on, and the only reason I do it is because my dad does it this way. #TeamSavory #ItsOkIfYouWantItSweet #IJustWouldntDoItThatWay cc: @jon @josh
  1. Pour 2 cups of milk into a large bowl. Whisk in 2 eggs until fully incorporated.
  2. Break 6 sheets of matzo into pieces and place in the egg-milk mixture, pushing down the matzah to ensure that it is fully covered by the liquid. Set aside and allow to soak for 8-10 minutes.
  3. Meanwhile, melt 1 tbsp butter over medium-high heat in a large frying pan. Add 1 chopped onion and cook until translucent, about 5 minutes.
  4. When the matzo has soaked for long enough, add the whole bowl's contents to the frying pan and allow to cook, scraping the pan occasionally with a spatula, until the almost all of the liquid has been absorbed and the mixture resembles scrambled eggs.
  5. To serve, divide onto plates and garnish with onion salt and freshly cracked pepper.
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