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.

CLASSIC KUGEL (PASSOVER)

Steps:

• Preheat oven to 375 degrees F.
• Peel potatoes and grate them into ice water.
• If grating with a food processor, cut the potatoes into large chunks befroe adding to the porcessor bowl, and transfer them after processing them, into ice water.
• Peel and grate the onion and set aside.
• Break the eggs separately and inspect for blood spots, discarding any spotted ones.
• Separate the yolks and whites and set aside.
• Place the grated potatoes in a fine colander and wring them out, holding them in either paper or linen dish towels.
• Squeeze very firmly and when the pieces are damp and almost dry, put the potatoes into a large mixing bowl.
• Add the grated onion to the bowl.
• Thoroughly grease a 2 quart baking dish with oil, margarine or chicken fat.
• Beat the egg yolks and add the yolk to the potatoes and onions; mix well.
• Add the matzoh meal, the baking powder, the salt and pepper, and the oil to the potato mixture; mix thoroughly.
• Beat the egg whites separately with a cake mixer or egg beater; the fluffier the better.
• Carefully fold the egg whites into the potato mixture and transfer to the greased baking dish and bake for 45-60 minutes, until golden brown on top.

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.

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.

PASSOVER SPINACH VEGETABLE KUGEL

Steps:

• Preheat oven to 350 degrees F.
• Cook spinach in microwave on HIGH for 4 minutes -Don't add any water.
• Cool and squeeze dry.
• Sauté in sprayed pan, onion, celery, red pepper, and carrots for 5 minutes until golden.
• Add mushrooms and cook 5 minutes longer (or cook vegetables uncovered in the microwave for 6 to 8 minutes on HIGH).
• Chop spinach coarsely. Combine with remaining ingredients and mix well.
• Pour into a sprayed 7" x 11" Pyrex casserole.
• Bake uncovered at 350F for 45 to 50 minutes, until firm. Cut into squares to serve.