Onion-Noodle Kugel

Shani Malka Shani Malka
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In my quest for creativity I turned my sweet and peppery noodle kugel into a delicious onion-noodle kugel. The addition of the fried onions really brought this dish up a notch to serve up some wonderful flavor and was still in keeping with the traditional Shabbat noodle kugel.

2h 10-12
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg

Directions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease two standard loaf pans or a bundt pan.

  2. Heat the 1/4 cup of oil in a large skillet set over medium heat. Add the onion and cook for 20 minutes or until softened and just beginning to brown.

  3. Meanwhile, bring the water, sugar, margarine, salt and pepper to a boil in a saucepan. Remove from heat; add the noodles. Let the noodles sit until softened and all of the water has been absorbed. Let cool slightly.

  4. Stir the eggs, brown sugar and three tablespoons of oil as well as the sautéed onion into the noodles. Mix well and pour into prepared loaf pans or bundt pan. Bake in the center of the preheated oven for one and a half hours or until the top is golden brown.

Notes:
This recipe image was generated using AI.

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classic Jewish foods lukshon kugel noodle kugel noodles onion kugel onions Shabbos traditional
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2 Comments

Leah Goldman •

2 months and no reply wow no one reads the questions so sad

Leah Goldman •

so the noodles are not cooked? could you give us an idea as to how long the noodles sit until all the water is absorbed. thank you

Leah Goldman •
Reply to Leah Goldman

15 days and still no answer so i made it and there was a lot of water left so i drained it kugel was too dry so i made it again and didnt drain it i let it sit for about 20 minutes it was watery but i put it in 2 8 1/2 x4 loaf pans and it was fine all the water got absorbed when baking . wish they would have told us this (dont worry it will see watery but it will absorb when baking) too bad i had to make it two times.

Avigael Levi Kosher.com Team •
Reply to Leah Goldman

Hi Leah, you'll see in step 3 that the noodles are cooked before going into the oven; "Meanwhile, bring the water, sugar, margarine, salt and pepper to a boil in a saucepan. Remove from heat; add the noodles. Let the noodles sit until softened and all of the water has been absorbed. Let cool slightly." Thin noodles typically absorb all the water and 'cook' within 10 minutes, if you keep the pot covered.