Kugel is great- make it ahead of time, served hot or room temperature, and then you can save the rest for re-warmed left overs!
This kugel is the savory matzah kugel we're using as a side-dish at our Seders this year. I made it with whole-wheat matzah, but regular white would work just as well. The onion confit topping was made by slow cooking sliced red onions until they were almost the consistency of jam.
If you are unfamiliar with kugel - think of this as stuffing made on the side.
Due to time constraints I made the kugel over two days. The onion confit can be made a day or two ahead (as I did). Once the confit is made, the assembly takes about 30 minutes and baking 60-70 minutes.
2 qt saucepan
Sharp knife, cutting board
Large mixing bowl, mixing spoon
Measuring cup, spoon
Baking pan (approximately 9x13)
For the confit:
- Thinly sliced red onions (approximately 3 lbs, enough to fill the 2 qt pan)
- 1/3 c grape juice or sweet wine
- 1-2 Tbsp balsamic vinegar
- 2 Tbsp apricot preserves or marmalade
- Pinch salt (kosher or sea salt)
For the kugel:
- 8 matzah boards (whole wheat or white)
- 2 large red onions, diced
- 1/3 c olive oil
- 6 large eggs, mixed
- salt and pepper to taste (about 1/2 tsp of both, but you should taste the mixture- before adding the raw eggs- to judge for yourself)
- additional olive oil for greasing the pan
Prepare the confit:
1. Slice the onions and fill the 2 qt saucepan
2. Pour about half of the grape juice over the onions, sprinkle the salt, add the apricot jam
3. Cover the pan and simmer on low heat until the onions are very soft (about an hour); stir occasionally, add a small amount of grape juice (or wine) if needed
4. Cool, store in a covered container in the refrigerator. The confit can be made a day or two ahead of time
Prepare the kugel:
1. Saute the diced onion in olive oil until pieces are soft and a small portion is beginning to brown and caramelize. Remove from heat and cool
2.Place 8 matzah boards into a large mixing bowl. Break the boards into large pieces and pour 2-3 cups of boiling water over the matzah. Mix to ensure that the water saturates the matzah. The matzah will absorb most, if not all of the water
3. If any water remains after 5 minutes, pour it off. Add the sauteed onions, salt and pepper into the matzah mixture. Preheat your oven to 375 degrees
4. Mix and cool
4. Crack the eggs into a small bowl and mix. Pour the egg mixture into the matzah- onion mixture. Mix lightly
5. Liberally grease a baking pan with olive oil, making sure to grease the sides as well as the bottom of the pan. Pour the kugel mixture into the pan
6. Spread the onion confit on top of the mixture
7. Slide the kugel into the oven, lower the temperature to 350 degrees and bake for 60-70 minutes. The onions will start to brown a bit and the kugel will feel firm to touch
8. Serve hot or at room temperature. You can make the kugel ahead of time - bake, cool, double wrap and freeze in the baking pan. Unwrap when you defrost and place in the oven after the kugel is defrosted to warm up a bit
9. Serve in the baking pan or slice and place slices on a platter.