Individual Onion Kugels Recipes
INDIVIDUAL ONION NOODLE KUGELS
I based this recipe on the onion noodle kugel posted by Chia. I altered it to meet my husband's sensibilities and now I am curious as to how those changes affected the nutritional info. If you are serving the kugels as a main dish, then I'd serve two to each person, otherwise, one per person is probably about right if you are serving them as a side dish.
Provided by Ariella
Categories Onions
Time 55m
Yield 12 individual kugels, 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 322.9, Fat 15.5, SaturatedFat 5.3, Cholesterol 124.5, Sodium 628.9, Carbohydrate 33, Fiber 0.9, Sugar 2.8, Protein 14.8
INDIVIDUAL ONION KUGELS
from the feb '05 issue of gourmet, this is a different presentation for kugel, as it bakes in a cupcake tin, great for portion control. UPDATE!!!!! Erindipity made this for freezer tag today, 3/08 and added this info, thanks so much-- "To freeze: I cooked as directed before allowing to cool. Wrap individulally and freeze. To serve: Place frozen kugels in a muffin pan. Add a small amount of water into the remaining muffin tins. Cover will foil and bake at 350 for approximately 20-30 minutes or until warmed through. "
Provided by chia2160
Categories Onions
Time 1h
Yield 12 mini kugels
Number Of Ingredients 9
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.
Nutrition Facts : Calories 208.3, Fat 16.1, SaturatedFat 9.3, Cholesterol 109, Sodium 327.9, Carbohydrate 9.6, Fiber 0.8, Sugar 2.1, Protein 7
ONION KUGEL
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
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
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
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.
INDIVIDUAL ONION KUGELS
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
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
MUFFIN-CUP ONION KUGEL
Makes individual savory kugels with the aid of a muffin tin. A great side dish for a spicier main course or roasted meats (the cook temp and time is very nearly the same as that for a pork tenderloin). The leftovers are a nice snack cold, too. Though I've never done so, I believe they would probably freeze well. This recipe makes quite a lot, but is easily halved. If you end up with more batter than muffin tin space, you can bake the remainder in individual ovenproof ramekins. Recipe from Epicurious.com, though tweaked a bit by me. Preparation time does not include time to cook the noodles.
Provided by FlemishMinx
Categories Onions
Time 1h15m
Yield 12-14 individual kugels
Number Of Ingredients 9
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.
Nutrition Facts : Calories 243.4, Fat 16.4, SaturatedFat 9.4, Cholesterol 116.9, Sodium 330.2, Carbohydrate 16.2, Fiber 1.1, Sugar 2.3, Protein 8.4
ONION KUGEL
Make and share this Onion Kugel recipe from Food.com.
Provided by bluecjan
Categories Kosher
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat to 400.
- Spray 8x8 pan with cooking spray.
- Mix all ingredient.
- Pour into pan.
- Cook for about 45 minutes.
Nutrition Facts : Calories 183, Fat 12.6, SaturatedFat 1.9, Cholesterol 63.5, Sodium 58.9, Carbohydrate 14.3, Fiber 1, Sugar 2.1, Protein 3.6
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