Passover Onion Kugel

Anita Hoffman


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


★★★★★ 1 vote

8 to 12
15 Min
1 Hr


  • 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.

Printable Recipe Card

About Passover Onion Kugel

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

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