Thanks, everyone, for the suggestions. I decided to saute a chopped, medium-size onion in a decent quantity of canola oil and butter. Then I followed the "Matza Brie" recipe here, http://www.chow.com/recipes/10899-matza-brie, reducing the eggs to three and increasing the matzo to five boards. I also added a liberal amount of salt a pepper. It looked beautiful when done: definitely something I could serve on a platter to company. For me, however, it was too eggy and tasteless. So, I chopped it up, but it back in the frying pan with more oil and butter, much more salt and pepper, dried onion, and some garlic salt (happily, the garlic salt doesn't impart a garlic flavor to the matzo; rather, it enhances the salt a pepper). Much better. But it still lacked....something. Ah, well.
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