Individual Onion Noodle Kugels Recipes

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.

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.

INDIVIDUAL PEACH NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F.
• Fill a large pot 3/4ths of the way with water. Add 1 tablespoon of salt.
• When the water is boiling add the noodles and cook, as per directions on the package until al dente.
• If using ramekins, spray each one with non-stick cooking spray.
• While the noodles cook, crack the eggs into a medium mixing bowl.
• Add the sugar and the juices from the cans of pineapple and peaches.
• With an electric mixer, beat until combined and foamy.
• Add the pineapple chunks, diced peaches, and cranberries.
• Stir with a wooden spoon or silicone spatula.
• When the noodles are done, drain them and return them to the pot.
• Add the margarine and allow the heat from the noodles to melt the margarine, stir to combine.
• Pour the egg mixture into the pot and toss to combine.
• Ladle the noodle mixture into the ramekins or parchment cups.
• Place them on a parchment lined baking sheet.
• In a small bowl mix the cinnamon with 2 tablespoons sugar.
• Sprinkle evenly over the top of each kugel.
• Bake, uncovered, for 35 minutes.
• If you don't like a crunchy top, bake the kugels covered.

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.