My life is rather like a “Chopped” competition. After all, so many of my favorite recipes are developed using the ingredients on hand, keeping the preparation quick and transforming simple ingredients into something more than the sum of the parts. Most often, my time is limited so I am racing the clock just like the contestants on “Chopped”.
This onion kugel is exactly that.
It uses onions and leftover challah, ingredients that always seem to be available in my “basket”. The preparation is simple and fast. And, the end-product is truly a masterful transformation of these simple ingredients.
I normally try to use up the leftover challah from Shabbos by creating bread crumbs or croutons rather than stuffing the challah leftovers into the freezer, just to be fed to the birds before Pesach (Passover). This recipe elevates challah leftovers to something that will really wow you. And, do not worry. I am certain that you will still have plenty of frozen challah leftovers to feed the birds before Pesach.
For this onion kugel, the prep time is quick and once baked, the ingredients take on a divine flavor and texture. I added seltzer to the batter to achieve fluffiness as in my Abracadabra Potato Kugel. The resulting texture is caramelized and crunchy on the outside, yet soft and creamy on the inside.
1 cup soaked challah or bread
1/3 cup oil
1/3 cup seltzer
1 teaspoon baking powder
1 teaspoon salt
pinch black pepper
3 large onions
Preheat oven to 425 degrees F.
Coat a pyrex pie plate lightly with oil and place in oven. Soak challah or bread in warm water and squeeze out water, leaving softened bread.
While the oil is heating up, using the metal s-blade of the food processor, pulse eggs, soaked challah or bread, oil, seltzer, baking powder, salt and pepper. Pulse a couple of times to combine.
Remove the s-blade and add the shredding blade to the food processor. Shred the onions. Pour everything into a large mixing bowl and stir to combine. I like to use the stainless steel mixing bowl of my Kitchen Aid mixer, since it is a large, sturdy bowl with a handle for pouring,
Carefully remove the sizzling pyrex pie plate from the oven. Pour the mixture into the pyrex pie plate and bake uncovered for one hour. When done, the onion kugel should be caramelized on top and bottom and soft and creamy on the inside.
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