Noodle Kugel with Caramelized Onions & Brown Butter
May 28, 2024
Our dear friend Liz passed away after a long battle with cancer. She was an amazing woman and a big part of our family's life. After the service, we went to her home to sit Shiva, which literally means “seven” – a period of seven days when a Jewish family has a formal mourning time to honor their loved one. It was a beautiful service and day, in which we shared many stories about our friend Liz. I brought this Noodle Kugel with Caramelized Onions & Brown Butter. I have made kugels before, but I think this will forever be my go-to recipe. Yehi Zichrah Baruch - May her memory be a blessing.
- Prep: 15 mins
- Cook: 1 hrs 15 mins
- Yields: 6 - 8 Servings
Directions
1Preheat the oven to 375° F and grease a 9-by-13-inch baking dish with butter. In a large nonstick skillet, heat the olive oil over medium heat. Add the onions and cook, stirring often, until softened and lightly caramelized, 20 minutes. Transfer to a large bowl.
2 To the skillet, add the butter and cook, stirring often, until browned and nutty in aroma, 5 to 6 minutes. Add the sage and thyme and cook for a minute. Transfer to a blender and let cool.
3 To the blender, add the cottage cheese, sour cream, salt, eggs and black pepper. Blend until smooth, then add to the large bowl with the onions. Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, 7 minutes. Drain, then add to the bowl and toss until well coated.
4 Add the noodle mixture to the prepared baking dish and smooth the top with a spatula. Bake until golden brown and set, 45 minutes. Let rest for 5 minutes, then slice and serve.
Recipe from Food52.
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