Real Recipes From Real Home Cooks ®

passover onion kugel

(1 rating)
Recipe by
Anita Hoffman
Holland, PA

An easy to make, delicious Passover kugel. Can be made ahead and reheated.

(1 rating)
yield serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For passover onion kugel

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

How To Make passover onion kugel

  • 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.

Categories & Tags for Passover Onion Kugel: