Muffin-Cup Onion Kugel

Makes individual savory kugels with the aid of a muffin tin. A great side dish for a spicier main course or roasted meats (the cook temp and time is very nearly the same as that for a pork tenderloin). The leftovers are a nice snack cold, too. Though I've never done so, I believe they would probably freeze well. This recipe makes quite a lot, but is easily halved. If you end up with more batter than muffin tin space, you can bake the remainder in individual ovenproof ramekins. Recipe from Epicurious.com, though tweaked a bit by me. Preparation time does not include time to cook the noodles.

• Ready In: 1 hr 15 mins
• Yields: 12-14 individual kugels

Ingredients

• 6  ounces  fine egg noodles, cooked according to package,rinsed and well drained
• 1⁄2 cup unsalted butter
• 3  cups  chopped onions
• 1 1⁄4 cups sour cream
• 1 1⁄4 cups small curd cottage cheese
• 1  tablespoon poppy seed
• 4  eggs
• 1  teaspoon salt
• 1⁄4 teaspoon black pepper

Directions

1. Put oven rack in middle position and preheat to 375°F.
2. Melt butter in a 12-inch heavy skillet over moderate heat.
3. Brush muffin tin (s) with some of the butter.
4. Add onions to skillet and cook slowly and stirring occasionally until golden, about 20 minutes.
5. Don't burn the edges; adjust your heat lower if need be.
6. Transfer onions to a large bowl; allow to cool slightly then stir in noodles, sour cream, cottage cheese, and poppy seeds.
7. In another bowl, lightly beat the eggs with the salt and pepper.
8. Stir the eggs into the noodle mixture until well combined.
9. Divide mixture among the muffin cups (you can fill very nearly to the tops) and bake until golden and puffed, 40 to 45 minutes.
10. Cool kugels in pan 5 minutes; loosen edges with a thin knife or spatula, and serve.