onion kugel | Imamother

lst

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.

creativemommyto3

Wed, Nov 26 2008, 5:34 am

I think that there is one in the balabuste's choice cookbook.

str82thepoint

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!

pinktichel

Sun, Sep 06 2009, 9:11 am

str82thepoint wrote:

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.

Tova

Sun, Sep 06 2009, 9:27 am

Do you saute the onions in the oil first, or just throw everything in raw?

PinkFridge

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.

str82thepoint

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.

Tova

Sun, Sep 06 2009, 10:31 am

[Never mind; I think I answered my own question w/ the help of Mr. Google.]

ra_mom

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!

pinktichel

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.

ra_mom

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!

Thank you so much for the info!
I assume that reheating while still frozen will make it less soggy?

TURTLE

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!

drumjj

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.

Annie

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.

ValleyMom

Wed, Sep 16 2009, 10:12 am

Why baking paper? Is it ABSOLUTELY necesasary? Cant I just grease/pam and bake???

str82thepoint

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.

Mevater

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

str82thepoint

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....

bfg

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

Mevater

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.