Mushroom and Caramelized Onion Kugel

Chaya Rappoport Chaya Rappoport
Leave a review

It takes time to properly caramelize a pot of onions – about an hour, to be exact – but it’s well worth it. The resulting onions are jammy and fragrant, with a complex sweetness that completely upgrades your average onion kugel. I’ve added meaty mushrooms (my favorites are oysters and shiitakes) to this kugel for extra flavor. Don’t love mushrooms? Substitute the mushrooms for an equal amount of greens like spinach or kale, or try chopping up pastrami and adding it in.

Yields: 9-inch round kugel

2h 10
Easy Vegetarian Pescatarian No Refined Sugar Parve Freezer-Friendly

Contains: Egg, Gluten, Wheat

Directions

  1. In a large pan over a low flame, heat 1/4 cup of the oil. Add the onions to the pan and cook for 45 to 60 minutes, stirring occasionally, until golden brown and fragrant. Remove from the heat and let cool.

  2. Preheat the oven to 400 degrees Fahrenheit. Transfer the onions to a large bowl and mix with the remaining oil, salt, parsley, mushrooms, eggs and chicken broth.

  3. In a separate small bowl, whisk the flour and baking powder. Stir it into the mushroom and onion mixture, reserving several mushrooms for topping, then season with black pepper.

  4. Pour the kugel into a nine-inch round pie plate or pan greased with non-stick cooking spray. Top with the reserved mushrooms. Bake until golden, puffed and fragrant, around 50 minutes. Serve immediately.

Suggested Recipes

Explore

Chaya Rappoport comfort food freezer-friendly mushroom kugel mushrooms onion kugel onions retrolilies
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments