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