PASSOVER ONION KUGEL

Passover Onion Kugel image

Provided by Anita Hoffman

Time 1h15m

Number Of Ingredients 9

Previous Next

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.