Tzibeleh Kuchen

Adapted from Arthur Schwartz's Jewish Home Cooking.

• Ready In: 40 mins
• Serves: 30

Ingredients

• 1  lb onion
• 1⁄4 cup  reserved  onion juice, see directions (water may be substituted)
• 1⁄4 teaspoon sugar
• 1⁄2 cup  vegetable oil
• 2  eggs
• 3  cups all-purpose flour
• 1  teaspoon baking powder
• 1 1⁄2 tablespoons salt
• 1⁄2 cup poppy seed (optional)
• 1  egg
• 1  tablespoon water

Directions

1. Preheat oven to 400°F.
2. Grate or finely mince the onions and drain, reserving 1/4 cup juice.
3. Combine the onions, juice, sugar, oil and 2 eggs in a large bowl.
4. In another bowl, combine the flour, baking powder, salt and poppy seeds. Stir to mix.
5. Add the flour mixture to the onion mixture, stirring just enough to blend thoroughly.
6. On a floured surface, roll dough out to a thickness of 1/4"-1/2".
7. Cut into 2"x2" squares, or use a cookie cutter to make diamond or round shapes.
8. Place on a greased baking sheet.
9. Beat the remaining egg together with the water.
10. Brush over tops.
11. Bake until lightly browned around the edges, 15-20 minutes.
12. Place baking sheet on wire rack and let cool.
13. These are best the day they are made, but keep well if stored in a tightly closed container.