Individual Onion Kugels
Recipe: #19646
June 20, 2015
Categories: Side Dishes, Cheese, Cottage, Onions, Jewish, Vegetarian, more
"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."
Ingredients
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.