Individual Onion Kugels
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 6 ounces uncooked medium egg noodles (1 3/4 cups)
- 2 tablespoons butter
- 3 cups diced onions (2 large)
- 1 1⁄4 cups low-fat sour cream
- 1 1⁄4 cups low fat cottage cheese
- 2 teaspoons dried parsley
- 4 large eggs
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- melted butter or cooking spray, to coat muffin tins
directions
- Preheat oven to 425°F Grease jumbo muffin tins with melted butter or cooking spray.
- Melt the 2 Tbsp butter in a large heavy skillet over medium-low heat.
- Add onions and cook, stirring occasionally, until soft and translucent, about 15 minutes.
- Increase heat to medium-high and cook until onions are well browned, stirring frequently, about 5 minutes more.
- Meanwhile, cook noodles in a 6- to 8-qt pot of boiling salted water until al dente, about 5 minutes.
- Drain well in a colander and transfer to a large bowl.
- Add browned onions to noodles in bowl.
- Stir in sour cream, cottage cheese, and parsley.
- In a separate bowl, beat eggs with salt and pepper, then stir into noodle mixture until well combined.
- Divide mixture among muffin cups and bake until puffed and golden, 25 to 30 minutes.
- Loosen edges of kugels with a thin knife and let cool in pan 5-10 minutes to set before serving.
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RECIPE SUBMITTED BY
A refugee from the San Francisco Bay Area, I now live on a handful of acres in a semi-rural part of Northern California. I keep a flock of laying chickens, some lawn-mowing sheep, and have a vegetable garden that's bigger than the house I grew up in. I'm also now a full-time homemaker discovering a love for the domestic arts. Two years ago, I had gastric bypass surgery, which has massively changed my relationship with food, shifting the focus from quantity to quality. Curiously, cooking in general and baking in particular have become my deeply satisfying hobbies since my surgery, and although I can't eat most of what I bake, I get tremendous pleasure out of the process and how happy the results make those I love. The major restrictions on my eating nowadays are sugar (I can't tolerate more than 10 grams of refined sugar at a time) and bread and rice, which cause pain when I eat them. I also avoid really spicy food, because due to my surgery, I'm not able to drink with my meals. So spicy stuff is nothing short of torture these days! Other than that, I relish experimenting with flavor while always keeping a sharp eye on nutrition.