Individual Onion Kugels Recipes

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.

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.

POTATO KUGEL

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch glass baking dish with nonstick spray.
• Melt the schmaltz (or heat the oil) in a medium skillet over medium-high heat. Add the onions, thyme and pepper; cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Discard the thyme sprigs and transfer the onions to a large bowl; add the potatoes and chives. Gently stir the mixture together.
• Whisk the eggs and salt in a medium bowl. Pour evenly over the potato mixture and fold in to combine. Spread and press the mixture evenly into the prepared baking dish.
• Bake until the kugel is set and you see the sides become a deep golden brown through the glass baking dish, 40 to 50 minutes. Let cool for 10 to 15 minutes before serving, sprinkle each portion with more chives.

INDIVIDUAL ONION KUGELS

Steps:

• Preheat oven to 425°F Grease jumbo muffin tins with melted butter or cooking spray.
• Melt the 2 Tbsp butter in a large heavy skillet over medium-low heat.
• Add onions and cook, stirring occasionally, until soft and translucent, about 15 minutes.
• Increase heat to medium-high and cook until onions are well browned, stirring frequently, about 5 minutes more.
• Meanwhile, cook noodles in a 6- to 8-qt pot of boiling salted water until al dente, about 5 minutes.
• Drain well in a colander and transfer to a large bowl.
• Add browned onions to noodles in bowl.
• Stir in sour cream, cottage cheese, and parsley.
• In a separate bowl, beat eggs with salt and pepper, then stir into noodle mixture until well combined.
• Divide mixture among muffin cups and bake until puffed and golden, 25 to 30 minutes.
• Loosen edges of kugels with a thin knife and let cool in pan 5-10 minutes to set before serving.

MINI POTATO KUGEL CUPS RECIPE - (3.8/5)

Steps:

• Preheat oven to 425°F. Liberally oil 6 ramekins and place on baking sheet. Place the pan of cups in the oven to heat. Place eggs, onion, salt, and pepper in blender. Blend and pour into a large bowl. Process potatoes in food processor so that they are just diced. Add egg mixture and 3/4 cup oil. Mix well until potatoes are finely diced. Place mixture evenly in heated ramekins. Bake at 425°F for 1 hour and 15 minutes or until cooked though and browned on top.

CABBAGE, ONION AND MILLET KUGEL

Steps:

• Preheat the oven to 375 degrees. Oil a 2-quart baking dish. Toss the cabbage with salt to taste and let it sit for 10 minutes
• Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, then add a generous pinch of salt and turn the heat to medium-low. Cook, stirring often, until the onion is soft and beginning to color, about 10 minutes. Add the cabbage, turn the heat to medium, and cook, stirring often, until the cabbage is quite tender and fragrant, 10 to 15 minutes. Stir in the dill, taste and adjust salt, and add pepper to taste. Transfer to a large bowl
• In a food processor fitted with the steel blade, purée the cottage cheese until smooth. Add the eggs and process until the mixture is smooth. Add salt (I suggest about 1/2 teaspoon) and pepper and mix together. Scrape into the bowl with the cabbage. Add the millet and stir everything together. Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven
• Bake for about 40 minutes, until the sides are nicely browned and the top is beginning to color. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, cut into squares or wedges

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.