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Caramelized Onion Sriracha Potato Kugel Casserole

Amy Kritzer
Potato Kugel Casserole with Caramelized Onions and Sriracha! Oh my!
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Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Side
Cuisine Jewish
Servings 12 -15 servings


  • 1 tablespoon extra virgin olive oil
  • 8 large russet potatoes about 7 pounds
  • 3 large onions about 2.5 pounds, sliced thin
  • 1 tablespoon honey
  • 5 eggs
  • 1/2 cup vegetable oil
  • 4 Tablespoons Panko breadcrumbs can use matzo meal or gluten free breadcrumbs
  • 1/4 cup Sriracha more if you like it extra spicy!
  • 2 teaspoons salt divided
  • 1/2 teaspoon pepper
  • Scallions for garnish if desired


  • To caramelize onions, heat a wide, sauté pan over medium high heat. Add olive oil and heat. Then add onion slices and ½ teaspoon salt and stir. Lower heat to medium low and cook 40-60 minutes, stirring occasionally, until onions are golden brown. Add a little water to the pan if it the onions start to dry out. The add honey and cook for 1 more minute. Set aside.
  • Pre-heat oven to 375 degrees F. Grease a 13 x 9 inch pan with butter or oil.
  • In a large bowl, whisk together eggs, vegetable oil, Panko breadcrumbs, Sriracha, 1 ½ teaspoons salt and pepper.
  • Grate the potatoes with a hand grater or food processor and squeeze out excess moisture with towels. Add potatoes and caramelized onions to the egg mixture and mix until combined.
  • Pour into the 9 x 13 inch pan and bake, uncovered, for 60-75 minutes until golden brown and a knife inserted comes out clean. Let cool 10 minutes before eating.
  • Garnish with scallions if desired.
  • Reheats well in the oven, but it doesn't freeze so great.
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