Bubbie’s Kitchen Episode 4 stars Barbara Zack, who puts a lot of love into her “Mom’s Crispy Onion Dressing” recipe.
Sponsored by Johnny Pomodoro’s Fresh Market
Produced by Allison Jacobs, Jewish News digital editor
Photography and videography by Derrick Martinez
Starring Joshua Goldberg and Barbara Zack
Barbara Zack of West Bloomfield is a proud “savta” who knows her way around the kitchen/ Her mom, Eleanor Newman, began making this “crispy onion dressing” (akin to stuffing) about 60 years ago. Barbara has become a pro at re-creating this famous recipe for the past 35 years.
A key ingredient in the stuffing-esque recipe is soft, doughy New York onion rolls. This also makes it a Jewish recipe, as New York onion rolls originated at Jewish bakeries.
“Mom’s Crispy Onion Dressing” is a year-round holiday delicacy Barbara whips up on Rosh Hashanah, Thanksgiving and Pesach. During Pesach, she subs matzah for the New York onion rolls, which makes the recipe even crispier.
Everyone in Barbara’s family lines up to get a taste of “mom’s crispy onion dressing!”
Mom’s Crispy Onion Dressing
Approximately 1 quart canola oil
16 stalks of celery diced medium
3 packages chopped, frozen onions
4 eggs, beaten
1 dozen New York onion rolls
1 tablespoon of Lawry’s Seasoned Salt
1 tablespoon poultry seasoning
1 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon onion salt
Optional: 1 can mushroom caps and/or 1 can sliced water chestnuts, drained
2. Place onions and diced celery in a pan, and brown in oil for about 20 minutes
3. When onions and celery are almost brown, add the optional mushrooms and/or water chestnuts
4. While browning above, put onion rolls on sheet in oven to crisp for about 15 minutes.
5. Take out rolls. Break up each roll into thirds and place in a large colander. Increase oven temperature to 375 degrees F.
6. Run hot water on the rolls and soak for couple minutes. Drain well.
7. Put in oil in frying pan and brown the soaked onion rolls until crisp. Make sure to use a lot of oil!
8. In a large pot, add celery/onion mixture, onion rolls, and seasonings.
9. Adjust seasonings as need (taste the mixture to ensure it has a “bite”).
10. Add the beaten eggs and mix well.
11. Put in baking pain (greased with oil) and bake until crispy at 375 for 45 minutes.
*You can use two boxes of regular matzah in place of onion rolls. It tastes just as good!
Can’t get enough of this episode? Make sure to catch Episodes 1, 2, and 3 here:
Bubbie’s Kitchen Episode 1: Bubbie’s Kitchen — Valerie’s Famous Rugelach
Bubbie’s Kitchen Episode 2: Bubbie’s Kitchen — Making Mandelbread with DeDe
Bubbie’s Kitchen Episode 3: Bubbie’s Kitchen — Mom’s Crispy Onion Dressing
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