b'SERVES 23 tablespoons butter 1smallwhiteonion,finelyMelt 3 tablespoons of butter in a nonstick saut pan and gently cook the choppedonions until soft and caramelized. Let them cook on medium-low heat forteaspoon salt, dividedteaspoonC&H or Domino 3 minutes, and then sprinkle a little of the salt andteaspoon sugar (if desired) sugar (optional) over them. Cover the pan and turn the heat down to low. Cook, stirring 4 eggs occasionally, for 15 to 20 minutes. Remove the onions from the pan and setteaspoon black pepperaside. Wipe out the pan with a paper towel.4 sheets of matzo Beat the eggs with the remaining salt and the black pepper in a large bowl. 2 tablespoons unsalted butter Break the matzo into small pieces by hand, place the pieces in a bowl, and 2 tablespoons sour cream,cover them with hot water to soften them. Let them stand for a minute and for topping then strain them through a fine-mesh colander. 2 tablespoons applesauce,Combine the beaten eggs with the caramelized onions and the softened matzo for toppingpieces. Cook using one of the following options:Chopped chives, to tasteOPTION ONE:Melt 2 tablespoons of unsalted butter in a saut pan over medium-high heat. Let the butter heat up for a minute and then pour in the matzo-egg mixture. Cook over medium heat, moving the mixture around constantly, until the eggs are just barely setyou want them to be a little bit runny. This should take 3 to 4 minutes or so. Serve immediately.'