In skillet, melt half of the margarine over medium-high heat; cook onions, stirring and adding up to 2 Tbsp. Water to prevent sticking, for 5 minutes. Add thyme, salt and pepper. Reduce heat to medium and cook, stirring often, for 15 minutes or until very soft and golden. Let cool for 5 minutes.

In bowl, stir together onion mixture, potato, carrot, apple, eggs, matzo meal and lemon rind. Pat gently into greased 8-inch (2 L) square baking dish. Melt remaining margarine and drizzle over top. Bake in 325'F oven for about 1 hour or until golden around edges. (Can be covered and refrigerated up to 24 hours. Reheat in 325F oven for 1 hour.) Makes 8 servings. Per Serving: about 212cal, 5g pro, 10g total fat (2 g sat. Fat), 27 g carb, 3 g fibre, 81 mg chol, 290 sodium. %Rdi: 3% calcium, 6% iron, 84% vit A, 10 vit C, 9 % folate.

Formatted by Carole Walberg