- 6 eggs, separated
- 2 cups finely chopped onions
- 1/3 cup matzo meal
- 1/3 cup canola oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- In a large bowl, beat the egg yolks on high speed for 2 minutes or until thick and lemon-colored. Add the onions, matzo meal, oil, salt and pepper; mix well.
- In another bowl, beat egg whites on high until stiff peaks form; fold into onion mixture. Pour into an ungreased 2-qt. round baking dish.
- Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve immediately. Yield: 8 servings.
Originally published as Onion Kugel in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p189
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