I haven’t posted recipes for quite a while, but that doesn’t mean I haven’t been cooking just as much as usual!
Today I thought I’d share something new I made for Rosh Hashana that we all enjoyed, and plan to make it for Sukkos as well. I saw this recipe on an online discussion board, and I only slightly adapted it to include whole food ingredients. It’s quick, easy, and very tasty!
Delicious Onion Kugel
- 5 Vidalia (sweet) onions, sliced very thinly
- 1/2 c. coconut oil
- 1/2 c. water
- 1 T. sea salt
- 1 1/4 c. whole wheat flour
- 2 t. baking powder
- 5 eggs
- pepper to taste
It’s important to use sweet onions for this recipe for it to come out right – regular onions will be fine but give it a different flavor. Also, it tastes better when the onions are very finely sliced or even roughly grated in a food processor. I chose to saute the onions but the recipe actually doesn’t call for that, which is part of what makes it so easy!
Mix the onions with the remaining ingredients. Pour the mixture into a greased pan. Bake at 350 degrees until brown, about 30 – 35 minutes. Serve warm, and enjoy! (This also freezes and reheats well.)
(This post is part of the Real Food Digest Sukkot edition. Go check out more recipes or share your healthy Sukkot recipes there!)
Avivah
I have only seen Yellow and Red onions here. What do you call Vidalia onions in Hebrew and where might I find them? Thanks 🙂
I don’t know what they’re called in Hebrew, but they’re the big yellow ones – I wasn’t sure if I had the right ones but then my teens told me they noticed when they made the potato kugel with them that they lent a sweet flavor, so I knew I had the right kind. If you can’t find them, then use regular ones and saute them to sweeten the flavor a little. Hth!
Ah I have some of the big yellow ones..actually at the grocery store yesterday I wondered why the yellow onions were so big LOL Well I bought a few so I guess we’re set! Thanks!!
It’s cooking in the oven now! Smells delicious, I hope it tastes as good too! Thanks for the recipe. It really struck me as something my husband would like. Where did you get your bulk coconut oil in the states? I can only find this tiny container here with a hechsher, so I don’t think I’m looking in the right places. Gut Yom Tov and Gut Shabbos.
http://oceansofjoy.wordpress.com/2009/01/20/coconut-oil-sources/
These are the places I started buying coconut oil in bulk from, but then I moved on to Golden Barrel, which is processed but much, much less expensive. When coconut oil is processed, it doesn’t have a distinctive taste or smell. I ordered buckets of their oil through the manager of the supermarkets I shopped at, and once directly from their factory store.
Taste test–done! Yippee! It’s yummy! My husband was happy too! This is my first time cooking with the coconut oil, even though I’ve had it for ages lol. The kugel was so flavorful…was that the onion? The oil? I’m curious. Thanks again!
Yay! I love hearing that a recipe I share was successful for others as well! I don’t know what kind of oil you used, but regardless, I also found it a flavorful recipe.