Best 6 Browned Onion Kugels Recipes

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A browned onion kugel is a traditional Jewish dish that is often served during holidays and special occasions. It is made with a base of browned onions, potatoes, eggs, and matzah meal. The onions are typically caramelized, giving the kugel a sweet and savory flavor. The potatoes are usually grated or mashed, adding a soft and fluffy texture. The eggs bind the ingredients together, while the matzah meal helps to absorb the excess moisture. Kugels can be baked in a variety of shapes and sizes, and can be served as a main course or a side dish.

Let's cook with our recipes!

BROWNED ONION KUGELS



Browned Onion Kugels image

Categories     Onion     Pasta     Side     Bake     Vegetarian     Quick & Easy     Rosh Hashanah/Yom Kippur     Dinner     Fall     Spring     Winter     Kosher     Noodle     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 main-course or 12 side-dish servings

Number Of Ingredients 11

6 ounces medium egg noodles (1 3/4 cups)
1 stick (1/2 cup) unsalted butter
3 cups chopped onions (2 large)
1 1/4 cups sour cream
1 1/4 cups small-curd cottage cheese (10 ounces)
1 tablespoon poppy seeds
4 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
Special Equipment
a muffin tin with 12 (1/2-cup) muffin cups

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.

OLD FASHIONED POTATO KUGEL



Old Fashioned Potato Kugel image

I got this recipe from a British grandmother. It is hands-down the best potato kugel my family (and most of my guests) ever tasted. It's fabulous served hot with sour cream. It's also incredible put in a cholent overnight.

Provided by basg101

Categories     Side Dish     Potato Side Dish Recipes

Time 2h

Yield 24

Number Of Ingredients 7

1 tablespoon vegetable oil
10 potatoes, peeled and grated
2 onions, peeled and grated
5 eggs
⅓ cup vegetable oil
2 teaspoons salt
1 teaspoon black pepper

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
  • Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
  • Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

Nutrition Facts : Calories 118.9 calories, Carbohydrate 16.5 g, Cholesterol 38.8 mg, Fat 4.7 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 214.1 mg, Sugar 1.2 g

ONION KUGEL



Onion Kugel image

Sliced eggplant, diced green pepper or shredded cabbage can be used in place of onions for this onion kugel recipe. Easy and traditional, this dish resembles a delicious souffle. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 7

6 large eggs, separated
2 cups finely chopped onions
1/3 cup matzo meal
1/3 cup canola oil
3/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 171 calories, Fat 13g fat (2g saturated fat), Cholesterol 140mg cholesterol, Sodium 276mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

BROWNED ONION KUGELS



Browned Onion Kugels image

Make and share this Browned Onion Kugels recipe from Food.com.

Provided by Nolita_Food

Categories     Cheese

Time 1h5m

Yield 12 kugel

Number Of Ingredients 9

6 ounces egg noodles
1/2 cup unsalted butter
2 onions, chopped
1 1/4 cups sour cream
1 1/4 cups small curd cottage cheese
1 tablespoon poppy seed
4 large eggs
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 425 degrees, put rack in middle position.
  • Cook noodles in a 6 or 8 quart pot with salted water until al dente, about 5 minutes, drain and rinse in cold water, then drain well.
  • Melt butter in a heavy skillet over medium heat, brush muffin tins with some butter.
  • Add onions and cook until well browned, about 20 minutes.
  • In a large bowl, mix onions, noodles, sour cream, cottage cheese, poppy seed.
  • Lightly beat eggs with salt and pepper, add to the mixture and mis until well combined.
  • Divide the mix into 12 muffin tins and bake for about 20-25 minutes.
  • Loosen kugels with a thin pairing knife, let cool 5 minutes before serving.

INDIVIDUAL ONION KUGELS



Individual Onion Kugels image

While this isn't exactly diet food, this is my considerably lightened version of a dish that appeared recently at epicurious.com. The original recipe called for the onions to be cooked in an appalling amount of butter (a full stick!). I've found that a quarter of that still results in richly browned, flavorful onions; take your time and keep the heat on the low side initially while cooking them, and you'll be rewarded. I've also substituted reduced fat versions of both the cottage cheese and sour cream and have detected no loss of flavor or texture. Because my family is suspicious of anything containing cottage cheese, I processed the sour cream, cottage cheese, eggs, salt and pepper in my food processor until velvety before mixing with the noodles, onions and parsley. Using muffin tins for this classic Jewish comfort food helps with portion control, and the bonus is lots of scrumptious crusty edges. Letting the kugels cool in the pan before attempting to remove them is important for the presentation -- if you try to extract them while they're fresh from the oven, they'll just fall apart. These are so delicious! Although these individual kugels would be a natural as a side dish, I serve them as a vegetarian entree with a simple green salad. The serving size is based on using jumbo muffin tins to serve as a main course. Regular muffin tins would produce 12 side-dish sized servings.

Provided by Glo

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

6 ounces uncooked medium egg noodles (1 3/4 cups)
2 tablespoons butter
3 cups diced onions (2 large)
1 1/4 cups low-fat sour cream
1 1/4 cups low fat cottage cheese
2 teaspoons dried parsley
4 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
melted butter or cooking spray, to coat muffin tins

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.

Nutrition Facts : Calories 267.1, Fat 14.8, SaturatedFat 8, Cholesterol 182.9, Sodium 677.7, Carbohydrate 19.6, Fiber 1.5, Sugar 4, Protein 14.3

CLASSIC LUKSHEN NOODLE KUGEL



Classic Lukshen Noodle Kugel image

Most kugels are loaded with sugar and dairy products. This simple family favorite is savory and is the prefect accompaniment to roast chicken.

Provided by basg101

Categories     Side Dish

Time 1h

Yield 9

Number Of Ingredients 5

1 (8 ounce) package egg noodles
⅓ cup vegetable oil, divided
1 onion, chopped
3 eggs, beaten
salt and black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is golden brown, 10 to 15 minutes more. Combine the noodles, onion, eggs, remaining vegetable oil, salt, and pepper in a large bowl. Pour mixture into an 8-inch square pan.
  • Bake in the preheated oven until firm, about 35 minutes.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 19 g, Cholesterol 82.9 mg, Fat 10.8 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 2.1 g, Sodium 29 mg, Sugar 1.1 g

Tips:

  • Choose the right onions: Yellow onions are the most common type of onion used for browning, but you can also use white or red onions. Sweet onions, such as Vidalia onions, can be used for a milder flavor.
  • Slice the onions thinly: This will help them brown evenly and quickly.
  • Use a large skillet: A large skillet will give the onions plenty of room to spread out and brown evenly.
  • Use a high heat: Browning onions takes time, so don't be afraid to turn up the heat to medium-high or even high. Just be careful not to burn them.
  • Stir occasionally: This will help prevent the onions from burning and will also help them brown evenly.
  • Don't crowd the pan: If you're cooking a lot of onions, cook them in batches so that they have plenty of room to brown.
  • Add a little liquid: If the onions start to stick to the pan, add a little water or broth. This will help deglaze the pan and keep the onions from burning.
  • Season the onions: Once the onions are browned, season them with salt, pepper, and any other desired seasonings. You can also add herbs, such as thyme or rosemary, for extra flavor.

Conclusion:

Browning onions is a simple but essential technique that can add a lot of flavor to your dishes. By following these tips, you can easily brown onions perfectly every time. So, next time you're cooking, take the time to brown some onions. You won't regret it!

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