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.
Basic Onion Kugel
- Cook & Prep: 45 m
- Serving: 12
Prepare the Kugel
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Mix all ingredients together well.
Pour into a 7x11-inch (17 and 1/2x28 and 1/2-centimeter, approximately) pan lined with Gefen Easy Baking Paper
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.
Photography: Daniel Lailah
Styling: Michal Leibowitz
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