Kugel is a type of pudding that at Passover uses matzo or matzo meal as one uses bread in a bread pudding. (At times other than passover it can be made with leavening and flour.) It can be sweet or savory, contain onions and black pepper or apricots and carrots — but the sky is the limit on the many types of kugle inventive cooks make. It also can be served at any meal, whenever, as a good side dish.
Egg-Rich Onion Kugel
6 eggs, separated, at room temperature
2 cups finely chopped onions
1/3 cup oil
1/3 cup matzo meal
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
Preheat oven to 350 degrees. Grease a 2-quart casserole. Beat egg yolks until thick and creamy. Add onions, oil, matzo meal, salt and pepper. Mix thoroughly. Beat egg whites until stiff but not dry, and fold into onion mixture.
Pour into prepared casserole. Bake about 30 minutes, or until knife inserted in center comes out clean.
Makes 6 servings.
From “The Hadassah Jewish Holiday Cookbook”/Ray Greenburg