Fried Onion Kugel (With a Twist)

Here we are. I want to make onion kugel. Maybe with a little twist, but we'll have some fun. So, of course you need a lot of onions for onion kugel. I have three different onions over here. I have a Spanish onion, I have the Vidalia onions, I have a white onion. I'm even going to use these little mini cute onions, and then we are going to use a pastry dough. First things first, heat up your pan. You're going to just saute the onions. Now, we have to saute these onions for a very, very long time, an hour and a half to two hours on a low flame. Now, to dice your onions up, always make sure you have a sharp knife. And to get a nice little dice, here we go. Don't go all the way through, so your onion stays together. All right. And then this is the way we do it. Got one, not all the way through. Two. Three. Four. And then you just go on top of kacha. Watch this. Fingers like this, you don't want to cut your fingers. Look at that. Look at that dice. See that? Look how easy that is. You need a good knife, you need a sharp knife. Sharp knives will cut your vegetables, not your fingers. It doesn't slip. All right. Okay, that's a little sizzle. Try not to cut your fingers. I've done that before. It's not fun, it's painful. Any units next to tree boulevard? That's perfect. Can you hold this stuff? Yeah, it's all good. Don't worry about it. You're not going to get your vest. Come around. Put your bag down over here. You need some You have some 2 by 4's. Okay, good. You see how I'm going to do this? You follow me with that? Okay. I got these little cutie pies as well. Now, this is a pain in the pain in the whatever to peel. So, let me show you a little trick how to peel these very quickly, very easily. Cut off the ends. We're going to pop it into hot water for like a minute, then strain it, and the whole onion is going to pop out of the peel. This water is starting to boil. One great thing for shul and bias, always clean up your mess, okay? You make a mess at home, clean up. A little tip. I I know this little tip. Okay, then in the meantime, I need a minute on that. I'm going to add my spices. Salt, pepper, brown sugar. Simple, easy, schm easy. Strainer. Okay. A little cold water, you want to cool it off. Here we go. Let me show you how to do this. Takes two seconds. Boom. Look. One. You see how easy that is? Two. Burning my hands now. I'll make the leaves. I got these onions. I'm going to show you in a minute what to do with them. I'll see you in a bit. Okay, so look what happens after two hours. Look at this. A beautiful color. All those onions that was up to here, when it's come out when it's completely done. Let's strain this. So, I'm going to let it sit a little bit. In the meantime, we're going to get the dough ready. So, you can buy any puff pastry dough if you don't want to make your own dough. Of course, I got the Gefen one. How did you guess? It's a long roll. I took it out of the freezer overnight. Left it in the fridge. Look how beautiful. So, I'm going to cut this right here. All right. That's what I'm talking about. Just the onions. Right in here. Take one egg. Now, you want to make sure that your onions are not too hot when you put your egg in, otherwise you'll get scrambled eggs, you know what I'm saying? You'll have Irish fries. I think that might be happening right now. I used to roll it in. You don't have to make it very tight. These onions are a little too hot. I should have waited a little longer, but I didn't. I'll roll it in a little bit. Now, when you get to the end, just try to pull it over. Take your pan. This is going to be a little tricky because it's a little hot, and I don't know if I'll be able to pick it up. It's not going to work. Okay, it did work. One second. Don't worry, guys. It's all going to be good. I'm not losing it lately. I'll show you the final product. You'll see it's delicious. It will be beautiful. Okay, now I take my little mini onions. Look, I'm going to cover all that stuff. All over the place. If you have a little extra of the dough, you can cut them up. Cover it up. Put it around over here. Now, we have a little egg wash. I don't know. I don't have any jokes for onion kugel. Anybody have any jokes for onion kugel? Squeeze the kugel. Squeeze the kugel like a baby. Squeeze the kugel. I don't have any jokes. What's onion kugel without minced onions, right? All right, here we go. Add some minced onions. I like to add some sesame seeds on top. Put this in the oven for around an hour at 350. You'll thank me later. Just remember, when you do prepare it, make sure your onions are not hot. You want to be able to pick that up nicely and put it right into your pan. Ah, it wasn't so hot. Yummy. Smells delicious. Super excited. I know I should really taste this right now. I'm making a chaim first. I think it's going to go well together. Let's cut in. Take out a nice little piece. Yummy. Woo. See my little onions right there? Pop. I love it. All I can say is baruch Hashem shabbos. Like for real. I think we should start eating this all week. I don't know why do we only keep this for shabbos. You know what? The squiders, guys, they don't know what they're doing. They don't know what good food is cuz it's really, really good. The chaim l'bracha. And until next episode, l'chaim.