Easy Onion Kugel

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At the potluck community event I attended on Sukkos, I received a lot of compliments (and a few requests for the recipe) on the dish I brought.

It’s super easy and delicious. I don’t know where it originated but this isn’t a recipe that I made up!

Easy Onion Kugel

5 large onions, finely diced (very important that the pieces are small)
1/2 c. oil
1/2 c. water
1 T. salt
1 1/4 c. flour
2 t. baking powder
5 eggs
a sprinkle of pepper to taste

Mix all the ingredients together. Pour the mixed batter into a greased 9 x 13 pan. Bake at 350 degrees until the top is lightly browned, approximately 30 – 35 minutes.

And that’s really all there is to it! Enjoy!

Avivah

Comments

16 responses to “Easy Onion Kugel”

October 30, 2014

julie bass

I think you’ve posted this before- we make it and we love it! I also throw leeks in from time to time (especially around Rosh Hashana) and it is delish! 🙂
When we have too many onions around (or leeks or similar) I will sautee them and freeze them in bags- these frozen pre-sauteed veggies work awesome in this recipe, too… Enjoy!)

Reply
1. October 30, 2014
  
  Avivah
  
  I’m glad you’re playing closer attention than me, Julie! 🙂 Great idea about pre-sauteeing and freezing; thanks for sharing this tip!
  
  Reply
October 30, 2014

tova

Avivah, this recipe sounds too simple to be true. I’m wondering if the onions lose their crunch after baking? If not, maybe sautéed would be better for my family.

Reply
1. October 30, 2014
  
  Avivah
  
  Tova, I wondered the same thing when I first saw this recipe and the first time I made it, I sauteed the onions because I didn’t want the crunch. But then I tried it cutting the onions very small, and there’s no crunch. It really is that easy!
  
  Reply
October 30, 2014

Elizabeth

This sounds simple, economical and delicious! Do you use coconut oil?

Reply
1. October 30, 2014
  
  Avivah
  
  In the past I used coconut oil for everything but now I’m not able to find it at an affordable price. So yes, you can use coconut oil for this but sadly it’s not what I’m using right now!
  
  Reply
October 30, 2014

TS

Would love to try it! What flour is nutritionally best to use? Thanks!

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1. October 30, 2014
  
  Avivah
  
  I’d say whatever you have in the house that sits best with you digestively/tastewise is the one to use!
  
  Reply
  1. October 31, 2014
    
    TS
    
    Thanks! Phytic-acid-wise – is there any flour recommended?
    
    Reply
October 30, 2014

sue

Looks delicious! (I’d like to make it for this Shabbat!)
However – am I misunderstanding or is it a whole tablespoon of salt? isn’t that a lot?
Thanks & Shabbat Shalom

Reply
1. October 31, 2014
  
  Avivah
  
  Hi, Sue! It’s a lot of onions and the salt is a tablespoon – it seems like a lot but it’s a big recipe! Good Shabbos!
  
  Reply
  1. October 31, 2014
    
    sue
    
    Thanks. Going straight into the kitchen to make it 🙂 Good Shabbos to you too!
    
    Reply
    1. November 1, 2014
      
      sue
      
      made it – using whole wheat flour, and the family pronounced it delicious 🙂
      thank you.
      Have a good week
      Sue.
      
      Reply
November 2, 2014

galileegirls

Looks delicious. Can I shred the onions in the food processor?

Reply
1. November 2, 2014
  
  Avivah
  
  Yes!
  
  Reply
November 2, 2014

Talya

I made it and it was yum!!!

Thanks

Reply