Best Onion Kugel Pesach Recipes

OLD FASHIONED POTATO KUGEL

Old Fashioned Potato Kugel image

I got this recipe from a British grandmother. It is hands-down the best potato kugel my family (and most of my guests) ever tasted. It's fabulous served hot with sour cream. It's also incredible put in a cholent overnight.

Provided by basg101

Categories Side Dish Potato Side Dish Recipes

Time 2h

Yield 24

Number Of Ingredients 7

Ingredients

1 tablespoon vegetable oil
10 potatoes, peeled and grated
2 onions, peeled and grated
5 eggs
⅓ cup vegetable oil
2 teaspoons salt
1 teaspoon black pepper

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

Nutrition Facts : Calories 118.9 calories, Carbohydrate 16.5 g, Cholesterol 38.8 mg, Fat 4.7 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 214.1 mg, Sugar 1.2 g

PASSOVER ONION KUGEL

Passover Onion Kugel image

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

Provided by Anita Hoffman

Categories Other Side Dishes

Time 1h15m

Number Of Ingredients 9

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

Steps:

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.