Herbed Egg Matzo Kugel with Caramelized Onions

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory Passover kugel combining fluffy eggs, matzo, fresh herbs, and sweet caramelized onions baked to golden perfection. This Jewish-inspired Passover recipe, ready in about 80 minutes, pairs matzo sheets, eggs, onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 50 min Serves 8 Jewish cuisine 260 cal/serving

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Ingredients

4 large sheets, broken into 1-inch pieces matzo sheets
6 large eggs
2 medium yellow, thinly sliced onions
4 tbsp olive oil
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 1/2 tsp salt
3/4 tsp, freshly ground black pepper
1 1/2 cups vegetable broth
2, minced garlic cloves

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Instructions

Step 1: Preheat oven to 350°F. Heat 4 tbsp olive oil in a large skillet over medium heat. Add 2 thinly sliced yellow onions and sauté, stirring occasionally, for 20-25 minutes until deeply golden and caramelized. Add 2 minced garlic cloves in the last 2 minutes and cook until fragrant.
Step 2: Place 4 broken matzo sheets in a large bowl and pour 1 1/2 cups vegetable broth over them. Let soak for 5 minutes until softened.
Step 3: In a separate bowl, beat 6 large eggs with 1 1/2 tsp salt, 3/4 tsp black pepper, 1/4 cup chopped fresh dill, and 1/4 cup chopped fresh parsley until well combined.
Step 4: Add the caramelized onions and softened matzo along with the soaked broth to the eggs. Stir gently to combine all ingredients evenly.
Step 5: Transfer the mixture to a greased 9x13-inch baking dish. Bake uncovered for 45-50 minutes until the top is golden brown and the kugel is set but still moist inside.
Step 6: Let kugel cool for 10 minutes before slicing and serving as a traditional Passover side dish bursting with herbaceous and sweet onion flavors.