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Passover Onion Biscuits
Source: Recipe from Vegetarian Celebrations ~ Festive Menus for Holidays and Other Special Occasions, Updated Edition, ©1990, 1996 by Nava Atlas

Moist little biscuits with sauteed onion and fresh dill.

Prep Time: 15 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 20 servings
Amount Per Serving
Calories 88.9
Total Carbs 11.7 g
Dietary Fiber 0.6 g
Sugars 0.6 g
Total Fat 4.2 g
Saturated Fat 0.4 g
Unsaturated Fat 1.0 g
Potassium 14.5 mg
Protein 2.1 g
Sodium 127.0 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 tbsp  canola oil
1 cup  fresh chopped onion
1 cup  cold water
0 1/4 cup  canola oil
2 cup  matzoh meal
2 each  medium eggs
1 each  egg whites
1 tsp  salt
1 tbsp  fresh dill weed
2 tsp  poppy seeds
  1. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray and set aside.
  2. Heat 1 tbsp oil in a small skillet. Add the onion and saute over moderate heat, stirring frequently, until lightly browned.
  3. Remove from heat.
  4. Combine the boiling water and oil in a mixing bowl.
  5. Stir in the matzo meal, a little at a time, until smoothly combined with the water and oil.
  6. Stir in the eggs, followed by the onions, and all remaining ingredients.
  7. Form into 1-1/2-inch diameter balls.
  8. Flatten slightly and arrange on prepared baking sheet.
  9. Bake for 25 to 30 minutes, or until golden.
  10. Cool on a rack. Serve warm.

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