Fry the onions in 1 tablespoon evoo on low heat until caramelized, at least 30 minutes, stirring occasionally.

Grate the potatoes in a food processor and place in a large towel. Squeeze out all the water from the potatoes into a small bowl; allow potatoes to settle for 10 minutes.

In a large bowl, combine the grated potatoes with the caramelized onions, eggs, cheese, matzoh meal, salt, and pepper. Mix until all ingredients are combined.

Heat frying pan with remaining 1 tablespoon evoo. Once hot, drop large tablespoonfuls of potato mixture and flatten with spatula. After 4 to 6 minutes flip to cook both sides until golden. If they are not sticking together well, add more eggs to the rest of the batter.