Browned Onion Kugels
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
41
Spice
48
Sweetness
46
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cup
Unsalted Butter3 cups
Onion (chopped 2 large)1.25 cups
Sour Cream1 tbsp
Poppy Seed4 large
Egg1 tsp
Salt1 tsp
Black PepperDirections:
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
10
Put oven rack in middle position and preheat oven to 425°F
11
Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes
12
Drain in a colander and rinse under cold water, then drain well
13
Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter
14
Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes
15
Transfer onions to a large bowl and stir in noodles, sour cream, cottage cheese, and poppy seeds
16
Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well
17
Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes
18
Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving