Muffin-Cup Onion Kugel – a delicious recipe with egg noodles, unsalted butter, onions, sour cream, cottage cheese, poppy seed. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put oven rack in middle position and preheat to 375F.
2
Melt butter in a 12-inch heavy skillet over moderate heat.
3
Brush muffin tin (s) with some of the butter.
4
Add onions to skillet and cook slowly and stirring occasionally until golden, about 20 minutes.
5
Don't burn the edges; adjust your heat lower if need be.
6
Transfer onions to a large bowl; allow to cool slightly then stir in noodles, sour cream, cottage cheese, and poppy seeds.
7
In another bowl, lightly beat the eggs with the salt and pepper.
8
Stir the eggs into the noodle mixture until well combined.
9
Divide mixture among the muffin cups (you can fill very nearly to the tops) and bake until golden and puffed, 40 to 45 minutes.
10
Cool kugels in pan 5 minutes; loosen edges with a thin knife or spatula, and serve.
863
kcal
Calories
60
g
Fat
53
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 ounces fine egg noodles, cooked according to package,rinsed and well drained, ½ cup unsalted butter, 3 cups chopped onions, 1 ¼ cups sour cream, and more.
Yes, Muffin-Cup Onion Kugel falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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