Browned Onion Kugels Recipe Epicuriouscom Food

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.

CRISPY POTATO-LEEK KUGEL

Steps:

• Preheat oven to 375°. Cut 4 potatoes into 1" chunks and place in a medium pot. Cover with cold water by 1". Season water generously with salt, bring to a boil over medium-high heat, and cook until potatoes are tender, 10-12 minutes. Drain well, transfer to a large bowl, and mash with a potato masher; set aside.
• Meanwhile, heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add leeks, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring frequently, until softened and golden, 5-8 minutes. Add garlic and cook until fragrant, 1-2 minutes more. Remove pan from heat and let cool slightly.
• Grease bottom and sides of an 8x8" baking pan with 2 Tbsp. oil. Place pan in oven for 10 minutes.
• Meanwhile, grate 3 potatoes and onion using the large holes of a box grater or a food processor fit with a shredding blade. Wrap potatoes and onion in a clean dishtowel or several layers of paper towels and squeeze out as much liquid as you can; add to the bowl with the mashed potatoes. Stir in sautéed leeks and garlic, eggs, 2 Tbsp. oil, 1 Tbsp. thyme, 2 tsp. salt, and 1/4 tsp. pepper; mix until well combined.
• Thinly slice remaining 2 potatoes and toss with remaining 1 Tbsp. oil, 1 tsp. thyme, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl; set aside.
• Carefully remove preheated pan from oven and transfer potato-onion mixture to the pan (it should sizzle when it hits the hot oil). Smooth top with a spatula. Layer potato slices over the top in a shingled fashion. Bake until golden brown and cooked through, 60-75 minutes. Heat broiler; broil kugel until crispy crust forms, 1-2 minutes, watching carefully so it does not burn. Let cool briefly, then cut into squares to serve.

BROWNED ONION KUGELS

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.

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.

ONION KUGEL

Steps:

• Preheat to 400.
• Spray 8x8 pan with cooking spray.
• Mix all ingredient.
• Pour into pan.
• Cook for about 45 minutes.

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.

POTATO KUGEL

Steps:

• Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
• Peel the potatoes, and place them in a bowl of water. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
• Using a food processor fitted with the grating plate, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
• Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.

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 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.

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.