Onion Kugel

The original recipe came from Epicurious, but I made some edits, based on what I had in the fridge. It turned out wonderful!

Onion Kugel

6 oz. medium eggs noodles (about 1/2 pkg. or 1 3/4 c.)
1/2 stick butter
1 large Vidalia onion (or other sweet onion), sliced
1 1/2 c. cottage cheese
1 c. plain yogurt (or sour cream)
4 large eggs, beaten
1 1/2 t. salt
optional: add black pepper to taste

Boil noodles, drain, and rinse with cold water; drain well and set aside large mixing bowl.



Melt butter in a heavy flat-bottomed skillet, add onions when pan is hot. Cook until browned well—how dark is your choice.




Add cottage cheese, and yogurt to noodles. Add browned onions.


Add salt to the beaten eggs, pour into noodle mixture, and stir together very well.


Spoon mixture into buttered non-stick Bundt pan, or you can use a buttered 9x13 baking pan. (I suppose you can use any pan you want, but you might have to adjust the baking time.)


Bake at 375˚ for 40 minutes in the Bundt pan, or 45-55 minutes in the 9x13 pan. Watch it the last 5 minutes or so; check for browning around the edges. You want it to have a crispy browned edge, but not burnt.

Loosen edges when you take it out of the oven, but allow it to sit for 5 minutes before serving or unmolding the Bundt. (Mine fell apart, but I think it was mainly because I need a new Bundt pan and the non-stick isn't effective any longer.)


It tasted awesome, even if it wasn't pretty!

Steak with Onion Kugel



NOTES: I think I could do different things with the flavor...I'd like to try adding some Swiss cheese next time, or even a fondue-like Swiss cheese sauce to serve over the top of it on the plate. Not that it was lacking anything, just because I can't stop thinking about other options. Like mixing in some farmer's cheese, or feta. Or bacon....you can always add bacon, too!