Basic Onion Kugel

Brynie Greisman Recipe By
  • Cook & Prep: 45 m
  • Serving: 12
  • Contains:

This kugel is so easy to make — no sautéing onions, no separating eggs, just mix everything together. The result is a very flavorful side dish that everyone loves. They might think it has noodles— it’s hard to figure out what’s in it. You don’t have to tell!! Thanks Ditza for sharing.

Ingredients (9)

Main ingredients

Start Cooking

Prepare the Kugel

  1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
  2. Mix all ingredients together well.
  3. Pour into a 7x11-inch (17 and 1/2x28 and 1/2-centimeter, approximately) pan lined with Gefen Easy Baking Paper

  4. Bake until brown, about 30–35 minutes. Serve hot!
Note: 1/2 cup oil may be substituted with 1/4 cup applesauce and 1/4 cup oil. I used whole wheat flour. You might want to put a bit less if you use whole wheat flour; that’s the usual rule of thumb.
Tip: You can serve this as a base for an entrée, i.e. you can serve sautéed livers with onions over the kugel. Onions and onions — what a great shidduch!! Whenever warming up a kugel from the freezer for Shabbat or Yom Tov, it is always best to warm it up covered, on a lower temperature than usual. This prevents the kugel from getting watery/soggy. Once the kugel is defrosted, uncover it and put it in the oven on a regular temperature until the kugel looks ready to be served.
Variation: I made the low-fat version (applesauce and oil) and it was creamy and delicious. Taste was not compromised at all. It’s not necessary to “stam” load up on fat.

Credits

Photography: Daniel Lailah

Styling: Michal Leibowitz

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  • Chaya Stamm

    Basic Onion Kugel

    Something wrong?

    I followed this recipe, including the onion soup mix, and fond it to be kind of eh (no flavor really), and way too salty. I used medium onions. Are you supposed to use large, or a specific kind?
    Posted by Chaysim |April 30, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    That's frustrating. I am double checking on the salt. Usually table salt yields a saltier flavor. Perhaps kosher salt is a better idea. All those onions and still an "eh" flavor. The beauty of the recipe is the mixing into one pot, but I wonder if sauteeing the onions will give it more of the flavor you seek?
    Posted by Chaiaadmin|April 30, 2017
    0
  • Esther Leah

    Basic Onion Kugel

    Basic onion kugel

    Can the flour be exchanged with potato flour or rice flour? (Or a combination of both? Thanks
    Posted by Esther Leah |February 16, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    Brynie says: The rice flour will change the texture but it would probably be ok. Not amazing. The potato starch would not be good. It would make it too gummy!
    Posted by Chaiaadmin|February 16, 2017
    Esther Leah
    Thank you!
    Posted by Esther Leah|February 16, 2017
    0
  • Melissa Dembinsky

    Basic Onion Kugel

    Variations

    Is there anything I can substitute or lessen with the flour. Like. Some breadcrumbs perhaps?
    Posted by Mel |February 10, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    In some cases you can substitute bread crumbs instead. But this recipe needs the fine grind that a flour offers over breadcrumbs. I won't say that it will affect the taste so much but the consistency might be more dense.
    Posted by Chaiaadmin|February 10, 2017
    0
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  • Chaya Stamm

    Basic Onion Kugel

    Something wrong?

    I followed this recipe, including the onion soup mix, and fond it to be kind of eh (no flavor really), and way too salty. I used medium onions. Are you supposed to use large, or a specific kind?
    Posted by Chaysim |April 30, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    That's frustrating. I am double checking on the salt. Usually table salt yields a saltier flavor. Perhaps kosher salt is a better idea. All those onions and still an "eh" flavor. The beauty of the recipe is the mixing into one pot, but I wonder if sauteeing the onions will give it more of the flavor you seek?
    Posted by Chaiaadmin|April 30, 2017
    0
  • Esther Leah

    Basic Onion Kugel

    Basic onion kugel

    Can the flour be exchanged with potato flour or rice flour? (Or a combination of both? Thanks
    Posted by Esther Leah |February 16, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    Brynie says: The rice flour will change the texture but it would probably be ok. Not amazing. The potato starch would not be good. It would make it too gummy!
    Posted by Chaiaadmin|February 16, 2017
    Esther Leah
    Thank you!
    Posted by Esther Leah|February 16, 2017
    0
  • Melissa Dembinsky

    Basic Onion Kugel

    Variations

    Is there anything I can substitute or lessen with the flour. Like. Some breadcrumbs perhaps?
    Posted by Mel |February 10, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    In some cases you can substitute bread crumbs instead. But this recipe needs the fine grind that a flour offers over breadcrumbs. I won't say that it will affect the taste so much but the consistency might be more dense.
    Posted by Chaiaadmin|February 10, 2017
    0

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