Optional- Use Schmaltz and Gribenes. Saute your onions in Schmaltz and add your Gribenes to the final dough recipe.
I make the onions the day before and after I have squeezed all I can I put them in a sieve weighed down with something heavy and refrigerate till the next day so I can get out every last bit of moisture and oil/butter.
through. Do this on both sides and make sure you cover the whole Matzah full of holes. Using a pastry brush lightly brush dough on one side with olive oil and sprinkle with just a little bit of kosher salt and transfer using a Pizza Peel ( I pierce and prepare