Individual Onion Kugels

Submitted by chia2160

"from the feb '05 issue of gourmet, this is a different presentation for kugel, as it bakes in a cupcake tin, great for portion control. UPDATE!!!!! Erindipity made this for freezer tag today, 3/08 and added this info, thanks so much-- "To freeze: I cooked as directed before allowing to cool. Wrap individulally and freeze. To serve: Place frozen kugels in a muffin pan. Add a small amount of water into the remaining muffin tins. Cover will foil and bake at 350 for approximately 20-30 minutes or until warmed through. ""

 

• Ready In: 1hr
• Ingredients: 9
• Yields: 12 mini kugels

ingredients

• 6 ounces medium egg noodles (1 3/4 cups)
• 1⁄2 cup unsalted butter
• 3 cups chopped onions (2 large)
• 1 1⁄4 cups sour cream
• 1 1⁄4 cups small curd cottage cheese (10 oz)
• 1 tablespoon poppy seed
• 4 large eggs
• 1 teaspoon salt
• 1⁄4 teaspoon black pepper

directions

1. Put oven rack in middle position and preheat oven to 425°F.
2. Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes.
3. Drain in a colander and rinse under cold water, then drain well.
4. Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter.
5. Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes.
6. Transfer onions to a large bowl and stir in noodles, sour cream, cottage cheese, and poppy seeds.
7. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.
8. Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes.
9. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

Reviews

[Adie]

I can't believe that I've neglected to review this recipe. It is fantastic! I have made it a number of times. When I make it as written, it is very easy to freeze the leftover "kuglettes." I have also made it in a 13x9" pan which works out very well. Sometimes I add more noodles but it doesn't affect the outcome of the dish. I made a huge chafing dish of this kugel for a Temple gathering last week and people are clamoring for the recipe. A friend's daughter took some back to college and credits it with her getting all A's on her finals! Thanks Chia for a real keeper.

 

[erobbins4]

Made for March 2008 Freezer Tag Challenge: My family didn't enjoy these. My husband found them bland and my daughter wouldn't try them because of the poppy seeds. I thought they were okay and did work well from frozen. I probably won't make them again simply becuase my family didn't care for them. I stress however, they are not bad, just not what we cared for. To freeze: I cooked as directed before allowing to cool. Wrap individulally and freeze. To serve: Place frozen kugels in a muffin pan. Add a small amount of water into the remaining muffin tins. Cover will foil and bake at 350 for approximately 20-30 minutes or until warmed through.

 

[noreenruth]

a great success!

 

[Chef Kate]

Oh, Chia! This is fabulous!! I followed your proportions, added garlic and a bit of fresh grated nutmeg. Even with reduced-fat cottage cheese and sour cream, this was rich and wonderful, but not heavy and sodden like many kugels. So far, everyone gives it ten stars. Tomorrow I will try it on a person who doesn't like kugel--she'll be eating her words. Thanks, Sweetie! Just great!!!

 

[bluemoon downunder]

Making individual kugels makes freezing the portions required for a meal just so easy. I doubled the recipe; and I used low fat sour cream and cottage cheese, and added 6 cloves of chopped garlic and 2 cups of sliced mushrooms (to the doubled recipe). The poppy seeds were a great addition! Thanks, chia! Great recipe which I'll be making again often!