PASSOVER ONION KUGEL

Here is another success story from the UTJ’s fabled test kitchen in beautiful downtown Teaneck, New Jersey.

PASSOVER ONION KUGEL

10 matzah sheets
2 large onions, diced
1/4 cup chicken fat or oil
5 eggs, beaten
1/4 cup sugar
salt and pepper to taste
some diced mushrooms

Break the matzah into 8ths (good luck!) Soak in boiling water until soft. Squeeze out excess water.

Brown onions in hot fat or oil.

Combine all ingredients and mix well. Dump into a well greased casserole.

Bake at 350 for one hour, or until nicely browned.

Enjoy!

Posted on April 15, 2005 at 12:00 am by Rabbi Jeffrey Rappoport · Permalink
In: General Topics, Holidays, Kosher Kitchen, Kosher Recipes, Passover, Uncategorized

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