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Forum
-> Recipe Collection
-> Kugels and Side Dishes
lst
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Wed, Nov 26 2008, 5:31 am
does anyone have an onion kugel recipe that does not have noodles?
I guess it can be like a pareve quiche type of thing too.
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creativemommyto3
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Wed, Nov 26 2008, 5:34 am
I think that there is one in the balabuste's choice cookbook.
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str82thepoint
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Sun, Sep 06 2009, 8:58 am
From this weeks mishpacha:
5 onions, thinly sliced
1/2 cup oil
1/2 cup water
1 Tbsp salt
1 1/4 cups flour
2tsp baking powder
5 eggs
pepper to taste
a little onion soup mix
Preheat oven to 350 degrees
mix all the ingredients together and pour into a 7x11 in baking pan lined with baking paper.
Bake until brown (30-35min) Serve hot!
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pinktichel
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Sun, Sep 06 2009, 9:11 am
str82thepoint wrote: | From this weeks mishpacha:
5 onions, thinly sliced
1/2 cup oil
1/2 cup water
1 Tbsp salt
1 1/4 cups flour
2tsp baking powder
5 eggs
pepper to taste
a little onion soup mix
Preheat oven to 350 degrees
mix all the ingredients together and pour into a 7x11 in baking pan lined with baking paper.
Bake until brown (30-35min) Serve hot! |
My SIL made this for Shabbos and said it was amazing. Apparently it freezes really well too, so I hope to make a few for Tishrei.
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Tova
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Sun, Sep 06 2009, 9:27 am
Do you saute the onions in the oil first, or just throw everything in raw?
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PinkFridge
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Sun, Sep 06 2009, 9:38 am
Wow. That Mishpacha tart sounds great.
I just made the onion souffle in the purple Spice and Spirit. Hope it freezes well. It looks beautiful.
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str82thepoint
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Sun, Sep 06 2009, 9:48 am
You don't have to sautee the onion, which is part of the charm- it's really easy. I just made it and it was excellent, but be careful so that the onion slices aren't to big. Either chop em REALLY small or shred them in a food processor.
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Tova
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Sun, Sep 06 2009, 10:31 am
[Never mind; I think I answered my own question w/ the help of Mr. Google.]
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ra_mom
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Mon, Sep 14 2009, 12:58 pm
Does anyone know if these freezes well? If so, what's the best wayto defrost and reheat it?
Or is it best to just make it fresh?
TIA!
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pinktichel
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Mon, Sep 14 2009, 1:00 pm
ra_mom wrote: | Does anyone know if these freezes well? If so, what's the best wayto defrost and reheat it?
Or is it best to just make it fresh?
TIA! |
IMO, fresh is always best, but the article did say it freezes well. I wrapped them in foil when cooled and froze in a ziploc. I plan to thaw uncovered and reheat to crisp up again. Can't tell you how it will be until after RH though.
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ra_mom
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Mon, Sep 14 2009, 1:16 pm
pinktichel wrote: | ra_mom wrote: | Does anyone know if these freezes well? If so, what's the best wayto defrost and reheat it?
Or is it best to just make it fresh?
TIA! |
IMO, fresh is always best, but the article did say it freezes well. I wrapped them in foil when cooled and froze in a ziploc. I plan to thaw uncovered and reheat to crisp up again. Can't tell you how it will be until after RH though. | Thank you so much for the info!
I assume that reheating while still frozen will make it less soggy?
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TURTLE
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Mon, Sep 14 2009, 1:43 pm
does anyone know if you can cut back on the eggs in this kugel?
5 sounds like a lot for a kugel!
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drumjj
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Mon, Sep 14 2009, 3:18 pm
pink does it come out good when u made it even though u prob havent tasted it. I think I will try this as a different kugel im bored of the same ones I usually make and I dont like butternut squash or sweet potato ones.
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Annie
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Mon, Sep 14 2009, 6:01 pm
so, there's no crust? The only onion type things I've had that I liked (I think I was actually in France at the time) had a crust.
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ValleyMom
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Wed, Sep 16 2009, 10:12 am
Why baking paper? Is it ABSOLUTELY necesasary? Cant I just grease/pam and bake???
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str82thepoint
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Wed, Sep 16 2009, 10:16 am
Annie wrote: | so, there's no crust? The only onion type things I've had that I liked (I think I was actually in France at the time) had a crust. |
Nope, no crust, the consistency reminds me a bit of that of a lokshon kugel. My husband says it's the best kugel he ever tasted!
ValleyMom wrote: | Why baking paper? Is it ABSOLUTELY necesasary? Cant I just grease/pam and bake??? |
I think it would work just fine without baking paper as long as the pan is greased well.
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Mevater
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Wed, Sep 16 2009, 3:46 pm
str82thepoint wrote: | From this weeks mishpacha:
5 onions, thinly sliced
1/2 cup oil
1/2 cup water
........................ |
For those who have made it:
Does this kugel's taste resemble anything near a (highly desirable) fried onion taste, or is it more like ground onions, baked? TIA
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str82thepoint
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Wed, Sep 16 2009, 4:37 pm
Mevater wrote: | str82thepoint wrote: | From this weeks mishpacha:
5 onions, thinly sliced
1/2 cup oil
1/2 cup water
........................ |
For those who have made it:
Does this kugel's taste resemble anything near a (highly desirable) fried onion taste, or is it more like ground onions, baked? TIA |
The first, I would say...
Why not try it once, it's easy, no mixers, no sauteing....
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bfg
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Wed, Sep 16 2009, 9:22 pm
delicious. and pretty golden color.
just made it, and sampled about 1/4 of it (yummy supper).
future, I would use less oil
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Mevater
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Wed, Sep 16 2009, 9:30 pm
str82thepoint wrote: | Mevater wrote: | str82thepoint wrote: | From this weeks mishpacha:
5 onions, thinly sliced
1/2 cup oil
1/2 cup water
........................ |
For those who have made it:
Does this kugel's taste resemble anything near a (highly desirable) fried onion taste, or is it more like ground onions, baked? TIA |
The first, I would say...
Why not try it once, it's easy, no mixers, no sauteing.... | Will do, iy"H. I once made a similar sounding onion kugel and didnt like it though. I think I'll chance it though.
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