Reply To: Onion kugel for pesach

Cook the onions the same way as you’d always do,
Instead of a normal dough, fry a flat scrambled Egg, not too thin, in the egg mix add quite a bit of Potato starch so it doesn’t tear when rolling,
The only problem is that you won’t be able to do a nice Rebbish size kugl, I do smallish ones, then bake, same goes for Liver/potato Blintzes,
This is the way I do it, I for years have struggled to come up with something better but not succeeded, LMK how you’re getting on,
Hatzlacha & good Yomtov