Caramelized Onion Matzoh Brie

In a large heavy skillet, saute 1 pound very thinly sliced onions (4 cups) in 2 tablespoons unsalted butter and 1 tablespoon mild oil until softened and golden, about 15 minutes. Salt and pepper generously, and if you want to include some smoked salmon, stir in 4 ounces, cut in slivers (you’ll probably want to reduce or eliminate the salt if the salmon is salty). Raise heat, and cook, lifting and turning the onions until they are a rich gold, speckled lightly with bronze. If you’d like, add 3 to 4 tablespoons chopped fresh herbs (such as parsley or chives; include some fresh snipped dill if you’ve added smoked salmon), and let cool slightly. Stir the onion into the prepared matzoh brie mixture from the recipe for Classic Matzoh Brie and let stand 5 minutes, then proceed with the directions for frying. If desired, serve with yogurt cream or sour cream or any of the suggested cheeses.

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