Individual Onion Kugels

READY IN: 1hr
Recipe 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. "

Top Review by Adie264

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.

Ingredients Nutrition

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.

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