I take a box of matzah farfel and toast it in a little oil in a fry pan. I saute a big onion, chopped, and a can of mushrooms (be careful, because some mushrooms cannot be used for Pesach), and when all is golden and “done, I add the onion/mushroom mixture to the farfel, pour enough boiling water over the whole thing to cover it, plus a little more water, then add in a packet of Pesachdig onion soup mix. Cover the pot, lower the heat, and let the water absorb. If you need more water, add a little at a time. You want the farfel to be soft, but not a mush. My kids cannot get enough of this, and beg me to make it even after Pesach.
Now does anyone have an absoultely PHENOMENAL farfel kugel recipe, one sweet, and one savory. I refuse to use the pesach lukshen to make lukshen kugel, but the farfel is fine. The sweet one can be with apples, bananas, and walnuts, or any combo thereof.