Recipe by Brynie Greisman

Basic Onion Kugel

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Parve Parve
Easy Easy
12 Servings
Allergens

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

Main ingredients

  • 5 onions, thinly sliced

  • 1/2 cup oil

  • 1/2 cup water

  • 1 tablespoon salt

  • 1 and 1/4 cups flour

Directions

Prepare the Kugel

1.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

2.

Mix all ingredients together well.

3.

Pour into a 7×11-inch (17 and 1/2×28 and 1/2-centimeter, approximately) pan lined with Gefen Parchment Paper

4.

Bake until brown, about 30–35 minutes. Serve hot!

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.

Credits

Photography: Daniel Lailah Styling: Michal Leibowitz

Basic Onion Kugel

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Chaya
Chaya
4 days ago

Would this work with leeks in place of onion? Thanks!

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L K
L K
14 days ago

Amazing recipe!! my whole family enjoyed! Thank you!

Toby Lew
Toby Lew
1 year ago

Fantastic recipe my family loves it

Chaya Stamm
Chaya Stamm
7 years ago

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?

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Cnooymow{shman
Cnooymow{shman
Reply to  Chaya Stamm
7 years ago

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?

Esther Leah
Esther Leah
7 years ago

Basic onion kugel Can the flour be exchanged with potato flour or rice flour? (Or a combination of both? Thanks

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Cnooymow{shman
Cnooymow{shman
Reply to  Esther Leah
7 years ago

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!

En}o}wah
En}o}wah
Reply to  Cnooymow{shman
7 years ago

Thank you!

Melissa Dembinsky
Melissa Dembinsky
7 years ago

Variations Is there anything I can substitute or lessen with the flour. Like. Some breadcrumbs perhaps?

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Cnooymow{shman
Cnooymow{shman
Reply to  Melissa Dembinsky
7 years ago

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.

Chaya Cohen
Chaya Cohen
1 year ago

Great flavor and really easy to make, but a tad too salty (I saw this mentioned in another review)

Marilyn Miller
Marilyn Miller
2 years ago

This was delicious.Easy to make as the recipe indicated but needed more baking time.
Definitely a keeper for Shabbat or Yom Yov.
Marilyn

Rivka
Rivka
2 years ago

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.

Esther Leah
Esther Leah
Reply to  Rivka
2 years ago

You can make the full recipe, make two pans, and freeze one. At the bottom of the recipe, Brynie explains how to defrost it.

Sara
Sara
4 years ago

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!

Mesa Leventhal
Mesa Leventhal
5 years ago

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.

Raquel
Raquel
Reply to  Mesa Leventhal
5 years ago

Sounds like a delicious and healthier alternative to potato kugel. We are so happy you enjoyed it!

Shana
Shana
5 years ago

came out great it came out great. it tasted like the onions were caramelized even though they weren’t/

Chaia Frishman
Chaia Frishman
Reply to  Shana
5 years ago

It’s a winner!

beth
beth
5 years ago

It’s a no from me Very bad results. Taste and texture were inedible. Don’t waste your time.

Chaia Frishman
Chaia Frishman
Reply to  beth
5 years ago

Oy. I’m so sorry you experienced that.