Tips: You can easily make this in a 9×13-inch pan. Sauté the onions on the stovetop and transfer the mixture to the pan when ready to place in the oven. This recipe can easily be doubled and tripled. If you don’t use spices on Pesach, you can also omit. And use what you can.
Notes: This dish is best made fresh. Can be made two to three days in advance and reheated covered well on 200 or how you normally reheat your food on Yom Tov.
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