12 Servings
45 Minutes
Allergens
Tips: 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.
Notes: 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.
Variations: 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
Great flavor and really easy to make, but a tad too salty (I saw this mentioned in another review)
This was delicious.Easy to make as the recipe indicated but needed more baking time.
Definitely a keeper for Shabbat or Yom Yov.
Marilyn
Super easy recipe (I cut the onions in my food processor, then added the rest of the ingredients and mixed). Tastes great too!
The only problem I had with this is how hard it is to scale down the recipe. (12 servings is a lot!) It’s not so easy to cut in half, since that involves 2.5 onions and eggs.
Besides for that, it’s a great recipe! Mine came out a bit bland so I’d recommend being a bit generous with the pepper, or even adding more salt.
You can make the full recipe, make two pans, and freeze one. At the bottom of the recipe, Brynie explains how to defrost it.
Really good Came out delicious! easy to make and flavor is great! I used olive oil instead of regular oil and tastes amazing. Thank You for a great recipe!
Great Kugel! Delicious. Like potato kugel but no potatoes! Simple to make too. Leftovers can be sliced & then fried in a pan as a healthier substitute for hash browns.
Sounds like a delicious and healthier alternative to potato kugel. We are so happy you enjoyed it!
came out great it came out great. it tasted like the onions were caramelized even though they weren’t/
It’s a winner!
It’s a no from me Very bad results. Taste and texture were inedible. Don’t waste your time.
Oy. I’m so sorry you experienced that.
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?
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?
Basic onion kugel Can the flour be exchanged with potato flour or rice flour? (Or a combination of both? Thanks
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!
Thank you!
Variations Is there anything I can substitute or lessen with the flour. Like. Some breadcrumbs perhaps?
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.