This soufflé-light, savory kugel makes an excellent accompaniment to meat or fish, or a fine vegetarian entrée.
Serves 6-8 as a side dish, about 3 as a vegetarian main course
- 5 tablespoons oil or melted margarine, plus additional for greasing pan
- 4 cups finely chopped onions (about 2 pounds)
- salt and freshly ground pepper to taste
- 6 large eggs, separated
- 1/3 cup matzoh meal
- 3 tablespoons snipped fresh dill
Grease a 2-quart baking pan (such as an 8-inch round or square pan). Preheat oven to 350 degrees F.
Heat 3 tablespoons oil or margarine over medium heat in a large skillet until shimmering. Add the onions, sprinkle lightly with salt, and sauté, lifting and turning them occasionally, for about 15 minutes, until pale gold.
Transfer about two-thirds of the sautéed onions to a large bowl, and let cool. Generously salt and pepper the remaining sautéed onions in the skillet and cook over medium-high heat, lifting and turning, until slightly crisp in places and tinged a toasty brown. Transfer to a small bowl and set aside.
Add the yolks to the large bowl of lightly sautéed onions, and beat well using an electric mixer. Add the matzoh meal, the remaining 2 tablespoons oil or margarine, and dill. Season to taste with salt and pepper and mix very well.
In a separate bowl, using clean beaters, beat the egg whites until stiff, but not dry. Gently fold the beaten whites into the onion-yolk mixture and mix carefully until no egg white is showing. Transfer the mixture to the prepared baking dish.
Strew the browned onions over the top of the kugel. Bake for 35-40 minutes, or until a knife inserted in the center comes out clean.