I'm very excited to share with you one of the most frequently used recipes in my kitchen-as it happens, it was also one of the first recipes that I made in my then new kitchen shortly after I got married.It's just one of those recipes that everybody seems to be always looking for: really easy(mix ingredients, pour into pan and bake), really fast and doesn't require any fancy weird ingredients(I'm willing to bet that you all have onions,flour, oil and eggs in your pantry right now).Oh, and it's parve,what more could you ask for?scroll down to the bottom for ways to jazz it up and even make it kosher for Pessach.
4 chopped onions
6 Tablespoons oil
half a cup of water
1 cup self rising flour (or 1 cup of regular flour+ 1 teaspoon baking powder)
1 teaspoon chicken soup powder and\or 1 teaspoon onion soup powder (optional)
half a Tablespoon of salt (I would add a little less when adding the soup powder)
black pepper to taste
bread crumbs (panko crumbs make a fabulous crispy kugel, but don't fret if you don't have them because regular breadcrumbs will still taste scrumptious)
1. Grease a medium pan (9x13 or whatever) and sprinkle in it a thin layer of breadcrumbs.
2. Mix all of the ingredients in a bowl and pour them into the pan.Sprinkle another thin layer of breadcrumbs on the kugel.
3. Bake at 180 celcius or 350 Fahrenheit for about 30 minutes or until the whole house smells amazing and the kugel is golden brown.
Yaels Krazy Korner:
it's been a while!feel free to add all kinds of things to your kugel like vegetables (zucchini and sweet potatoes are especially recommended) and\or grated cheese, herbs etc. I once turned the kugel into muffins by baking them in a silicone baking pan and they came out great.
My mom even found a great way to make the kugel kosher for Pessach:just substitute 2\3 cup potato starch and 1\3 cup matzah cake meal for the flour and drop the breadcrumbs.