Passover Onion Kugel

Anita Hoffman

By
@scent4U

An easy to make, delicious Passover kugel. Can be made ahead and reheated.
Photo adapted from Tastebook.


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Comments:

Serves:

8 to 12

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

4 c
coarsely chopped onions, fried until medum brown
4 c
matzo farfel
1 c
1/4 inch diced celery
6
eggs
1-1/2 tsp
salt
1/2 tsp
pepper
1/2 c
chicken soup
4 Tbsp
chicken fat or olive oil or peanut oil
8 c
boiling water

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: Jewish