Individual Onion Kugels Recipes

INDIVIDUAL ONION NOODLE KUGELS

Steps:

• Put oven rack in middle position and preheat oven to 425°F Grease a standard 12 cup muffin tin.
• Cook noodles in a pot of boiling salted water for about 5 minutes. Drain in a colander and rinse under cold water.
• Heat olive oil in large skillet over medium heat. Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes.
• Transfer onions to a large bowl and stir in noodles, sour cream, and cottage cheese. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.
• Divide mixture among muffin cups and sprinkle breadcrumbs over each cup. Bake until puffed and golden, 20 to 25 minutes.
• Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

MINI POTATO ZUCCHINI KUGELS

Steps:

• Preheat oven to 400 degrees F.
• Spray two 12-cup muffin tins with nonstick cooking spray.
• Peel potatoes.
• Grate potatoes and place immediately in ice cold water to keep from darkening.
• Grate zucchini and onion separately from potatoes.
• Mix eggs, salt, pepper, and flour.
• Strain liquid from potatoes and squeeze excess liquid using cheesecloth.
• Add potatoes, zucchini, and onion to egg mixture and mix to combine all ingredients thoroughly.
• Evenly distribute mixture into muffin cups.
• Bake 40-45 minutes until golden brown outside.

ONION KUGEL

Steps:

• In a large bowl, beat the egg yolks on high speed for 2 minutes or until thick and lemon-colored. Add the onions, matzo meal, oil, salt and pepper; mix well. , In another bowl, beat egg whites on high until stiff peaks form; fold into onion mixture. Pour into an ungreased 2-qt. round baking dish. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve immediately. If desired, sprinkle with parsley.

BROWNED ONION KUGELS

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Drain in a colander and rinse under cold water, then drain well.
• Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream, cottage cheese, and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.
• Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

MUFFIN-CUP ONION KUGEL

Steps:

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

INDIVIDUAL ONION KUGELS

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes.
• Drain in a colander and rinse under cold water, then drain well.
• Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter.
• Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes.
• Transfer onions to a large bowl and stir in noodles, sour cream, cottage cheese, and poppy seeds.
• Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.
• Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes.
• Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.