Extra-Crispy Extra- Tender Kugel With A Sweet Onion Crust

1. 1

   Pre-heat oven to 450u00b0

2. 2

   In a food processor, shred potatoes and one of onions, quartered; alternating potatoes and onions will reduce discoloration. Shred shallots. Turn into a large colander set over a bowl and press vigorously to extract liquid. Reserve liquid in bowl and allow to settle. Pour off liquid and save some of the starch that remains at the bottom of the bowl.

3. 3

   Scrape drained potatoes into bowl and add some of the reserved starch. Stir in eggs, salt and pepper to taste. Stir in scallions if using.

4. 4

   In a heavy 12-inch skillet, heat oil and a spoonful of drippings or schmaltz, if desired, over medium heat until hot but not smoking. Arrange onion slices on bottom of pan--they should cover it, and some overlap is okay--you want to use all the onion. Sprinkle with a good pinch of salt and a few grinds of pepper. Drizzle a little olive oil over and allow to cook without stirring until brown in patches. Adjust the flame as necessary between medium and medium-low.

5. 5

   Scrape potato mixture into skillet over onions, dot with about a tablespoon of oil or schmaltz, and continue to cook without stirring over medium flame about 5 minutes. Place in oven, lower heat to 375u00b0 and bake, uncovered, about one hour until golden brown on top, and sides appear well-browned and crisp. Remove from oven, cool slightly and run a sharp knife around edge to loosen. Serve hot in wedges from pan as an accompaniment to roast chicken or brisket.

* Per serving · 4 servings · Values may vary.