Individual Onion Kugels

5m
Prep Time
60m
Cook Time
1h 5m
Ready In

Recipe: #19646

June 20, 2015



"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."

Original is 6 servings

Nutritional

  • Serving Size: 1 (230 g)
  • Calories 459.4
  • Total Fat - 30 g
  • Saturated Fat - 16.3 g
  • Cholesterol - 227.7 mg
  • Sodium - 668.5 mg
  • Total Carbohydrate - 30.4 g
  • Dietary Fiber - 1.8 g
  • Sugars - 4.3 g
  • Protein - 17.7 g
  • Calcium - 151.9 mg
  • Iron - 2 mg
  • Vitamin C - 4.1 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Put oven rack in middle position and preheat oven to 425°F.

Step 2

Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes.

Step 3

Drain in a colander and rinse under cold water, then drain well.

Step 4

Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter.

Step 5

Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes.

Step 6

Transfer onions to a large bowl and stir in noodles, sour cream, cottage cheese, and poppy seeds.

Step 7

Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.

Step 8

Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes.

Step 9

Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

Step 10

"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. "

Tips


No special items needed.

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