passover onion kugel
(1 rating)
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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
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4 ccoarsely chopped onions, fried until medum brown
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4 cmatzo farfel
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1 c1/4 inch diced celery
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6eggs
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1-1/2 tspsalt
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1/2 tsppepper
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1/2 cchicken soup
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4 Tbspchicken fat or olive oil or peanut oil
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8 cboiling water
How To Make passover onion kugel
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1Prepare the onions: after the onions have turned golden, add the celery and saute until the celery wilts, but is still a little crunchy.
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2To 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.
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3In a very large bowl, beat the eggs with the salt, pepper, and the chicken soup. Stir in the onion mixture, then the moistened farfel.
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4Place 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.
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5Bake at 375 degrees for 1 hour, until well browned Let cool for 15 minutes before cutting. Reheats beautifully in a 350 degree oven.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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