Onion Kugel Recipes

Steps:

• In a large bowl, beat the egg yolks on high speed for 2 minutes or until thick and lemon-colored. Add the onions, matzo meal, oil, salt and pepper; mix well. , In another bowl, beat egg whites on high until stiff peaks form; fold into onion mixture. Pour into an ungreased 2-qt. round baking dish. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve immediately. If desired, sprinkle with parsley.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
• Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
• Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Drain in a colander and rinse under cold water, then drain well.
• Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream, cottage cheese, and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.
• Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees F.
• Stir together first 3 ingredients in a large bowl.
• Combine flour and next 3 ingredients, gradually stir into egg mixture.
• Set aside.
• Melt butter in a large skillet over medium heat, add onion and cook, stirring often, 30 to 40 minutes, or until onion is caramel colored.
• Remove onion from heat.
• Stir onion into egg mixture and spoon into a lightly greased 13 x 9-inch baking dish.
• Bake for 30 minutes or until set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
• Place farfel in a colander and pour boiling water over it.
• In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

Steps:

• Preheat the oven to 375 degrees. Oil a 2-quart baking dish. Toss the cabbage with salt to taste and let it sit for 10 minutes
• Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, then add a generous pinch of salt and turn the heat to medium-low. Cook, stirring often, until the onion is soft and beginning to color, about 10 minutes. Add the cabbage, turn the heat to medium, and cook, stirring often, until the cabbage is quite tender and fragrant, 10 to 15 minutes. Stir in the dill, taste and adjust salt, and add pepper to taste. Transfer to a large bowl
• In a food processor fitted with the steel blade, purée the cottage cheese until smooth. Add the eggs and process until the mixture is smooth. Add salt (I suggest about 1/2 teaspoon) and pepper and mix together. Scrape into the bowl with the cabbage. Add the millet and stir everything together. Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven
• Bake for about 40 minutes, until the sides are nicely browned and the top is beginning to color. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, cut into squares or wedges

Steps:

• Preheat oven to 425 degrees, put rack in middle position.
• Cook noodles in a 6 or 8 quart pot with salted water until al dente, about 5 minutes, drain and rinse in cold water, then drain well.
• Melt butter in a heavy skillet over medium heat, brush muffin tins with some butter.
• Add onions and cook until well browned, about 20 minutes.
• In a large bowl, mix onions, noodles, sour cream, cottage cheese, poppy seed.
• Lightly beat eggs with salt and pepper, add to the mixture and mis until well combined.
• Divide the mix into 12 muffin tins and bake for about 20-25 minutes.
• Loosen kugels with a thin pairing knife, let cool 5 minutes before serving.