I absolutely love a challenge! In a comment on my Simply Amazing Onion Kugel, Pearl asked about adjusting this simple and delicious recipe to Pesach (Passover) cooking. I worked on making this recipe suitable for Pesach and my family contends that this recipe is even better than the original.
Our custom on Pesach is not to bruck (use matzo products with liquid), so it was not possible to merely substitute soaked matzo for the soaked bread in the original recipe. I played with the recipe until I came up with this Pesach variation.
We all licked our plates clean. It is a winner and it will be on our seder menu this year.
Have a Chag Kasher V’Samaech (Happy and Kosher Passover)!
2/3 cup potato starch
1/4 cup oil
1/3 cup seltzer
1 teaspoon salt
pinch black pepper
Preheat oven to 425 degrees F.
Coat a pyrex pie plate lightly with oil and place in oven.
While the oil is heating up, cut the onions into large chunks. Using the metal s-blade of the food processor, pulse the onions until they are shredded but not liquidy. Add eggs, oil, seltzer, salt and pepper. Pulse a few times to combine.
Carefully remove the sizzling pyrex pie plate from the oven. Pour the mixture directly from the food processor bowl into the pyrex pie plate and bake uncovered for one hour and ten minutes. When done, the onion kugel should be caramelized on top and bottom and soft and creamy on the inside.
Because sulphuric gas released from the onion during cutting reacts with tear ducts, eyes feel irritated and release tears when cutting onions. Heating the onion before cutting breaks apart the enzymes that emit sulphuric gas to reduce and/or eliminate the tears. The easiest way to heat the onions for this kugel is to microwave them on high for several minutes in 30 second increments. For best results, cool the microwaved onions before cutting into chunks.
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