Passover Onion Kugel Recipes

ONION KUGEL

Steps:

• Preheat oven to 400 F (200 C).
• Spray a 9x13 baking pan with non-stick cooking spray.
• Chop onions.
• Heat 1/4 cup oil in a large frying pan.
• Saute onions until transparent. Set aside to cool.
• In a large bowl, mix the rest of the oil with eggs and water.
• Add cooled sauteed onions.
• In a small bowl, mix flour with baking powder. Stir into the onion-egg mixture.
• Spice with onion soup mix and pepper.
• Add mushrooms, if desired.
• Spoon mixture into the greased pan.
• Bake, uncovered, at 400 F (200 C) for 45 to 60 minutes, or until golden on top. Baking times depends on the size of the pan used (smaller pans with thicker kugels require more baking time). Serving Suggestions: Serve warm as a side dish.

PASSOVER ONION KUGEL

Steps:

• 1. Prepare the onions: after the onions have turned golden, add the celery and saute until the celery wilts, but is still a little crunchy.
• 2. To prepare the batter: place the matzo farfel in a colander set in your sink. Very slowly, in a thin stream, stopping every few seconds, pour the boiling water over the farfel. The farfel should become limp, not sodden.
• 3. In a very large bowl, beat the eggs with the salt, pepper, and the chicken soup. Stir in the onion mixture, then the moistened farfel.
• 4. Place 3 tbsp. chicken fat in an 8 inch square glass baking pan. Place in oven for 5 minutes. Remove from oven and pour in the farfel mixture. Drizzle the remaining 1 tbsp. chicken fat over the top.
• 5. Bake at 375 degrees for 1 hour, until well browned Let cool for 15 minutes before cutting. Reheats beautifully in a 350 degree oven.

BROWNED ONION KUGELS

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Drain in a colander and rinse under cold water, then drain well.
• Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream, cottage cheese, and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.
• Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

POTATO KUGEL

Steps:

• Preheat oven to 375°. In a large bowl, whisk eggs, matzo meal, salt and pepper., In a food processor fitted with the grating attachment, alternately grate potatoes and onion. Add to egg mixture; toss to coat. In a small saucepan, heat oil over medium heat until warmed. Stir into potato mixture. Transfer to a greased 13x9-in. baking dish. Bake 40-50 minutes or until golden brown.

PASSOVER POTATO KUGEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Grate potatoes and onion in a food processor. Transfer to a large bowl and add oil, eggs, salt, and pepper. Mix to combine and place in a 9x13-inch baking dish.
• Bake, uncovered, in the preheated oven for 2 hours.