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1
In a large saucepan, melt the butter in 1/2 tablespoon of vegetable oil over moderately high heat.
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2
Add the sliced large onion and season with salt and pepper.
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3
Reduce the heat to moderately low and cook, stirring occasionally, until the onion is golden, about 1 hour.
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4
Stir in the vinegar and brown sugar and continue cooking until the onion is browned and almost dry, about 10 minutes longer.
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5
Remove from the heat and let cool.
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6
Meanwhile, in a medium saucepan, combine the apples with the water and lemon slice and bring to a simmer over high heat.
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7
Reduce the heat to moderate and cook, stirring occasionally, until the apples are softened, about 10 minutes.
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8
Discard the lemon slice.
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9
Transfer the applesauce to a bowl.
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10
Stir in the sugar, cinnamon and nutmeg.
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11
In a food processor or on a box grater, coarsely shred the small onion and the potato.
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12
Transfer to a colander and squeeze dry.
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13
Let stand for 2 minutes, then squeeze again.
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14
Transfer the potato mixture to a large bowl.
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15
Stir in the flour, matzo meal, egg, 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
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16
In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering.
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17
Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon.
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18
Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute.
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19
Drain on paper towels.
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20
Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
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21
Arrange the latkes on a platter.
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22
Top each latke with caramelized onion, applesauce and sour cream.
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23
Serve warm.
