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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Ingredients:
3 tablespoons unsalted butter |
3 large onions, thinly sliced (about 8 cups) |
2 1/2 teaspoons kosher salt or 1 1/2 teaspoons table salt |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon sugar |
1 bunch swiss chard, leaves only and sliced crosswise into 1-inch ribbons (about 5 cups) |
1 lb whole milk ricotta cheese |
2 large eggs, lightly beaten |
5 matzos, 6-inch square |
1/2 lb italian fontina cheese, grated (about 2 1/2 cups) |
Directions:
1. Preheat oven to 375°F In a large skillet, melt butter over medium-low heat. Add onions, 1 tsp kosher salt (or 1/2 t table salt), 1/4 tsp pepper and sugar. Saute, stirring occasionally, until caramelized and brown, about 30 minutes.
2. Add chard and cover. Cook until chard is wilted, about 3 minutes. Scrape up any browned bits from the bottom of the pan with a wooden spoon, then transfer to a bowl. Add ricotta, eggs, 1/2 t kosher salt (or 1/4 tsp table salt) and remaining pepper, and stir to combine.
3. Place matzos in a 13x9x2 baking dish. Cover with 6 cups warm water. Add remaining salt. Let stand until soft, 2-3 minutes. Drain matzos and dry out dish.
4. Place 1/3 of drained matzos in the bottom of the dish, breaking pieces if necessary to get a single layer. Top with half the ricotta mixture, spreading evenly, then cover with 1/4 c grated Fontina. Repeat with another 1/3 of the matzos, the remaining ricotta mixture, and another 1/4 c of the Fontina. Top with remaining matzo, then cover evenly with the remaining 2 c Fontina. Bake until cheese is melted and bubbly and beginning to brown, about 45 minutes.
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