Browned Onion Kugels - A Great Side Dish!

I tasted my first-ever Browned Onion Kugel at a gourmet party hosted by friends a few years ago. If you love onions, you'll love this very versatile side dish. Originally from a 2005 issue of Gourmet Magazine, this recipe was a big hit at our gourmet group. Since we were having BBQ pork ribs for dinner, I decided to recreate the recipe at home for a side dish in lieu of potatoes.

Kugels have a German and Jewish history but no matter what your background I am quite certain you will love these. Try this recipe for a nice change-of-pace side dish to your next meal!

Browned Onion Kugels
Adapted from a February, 2005 issue of Gourmet Magazine:

Using a muffin tin makes the kugels party-worthy and also creates lots of crunchy, browned sides.

Yield: Makes 6 to 8 main-course or 12 side-dish servings

6 ounces medium egg noodles (1 3/4 cups)
1 stick (1/2 cup) unsalted butter
3 cups chopped onions (2 large)
1 1/4 cups sour cream
1 1/4 cups small-curd cottage cheese (10 ounces)
1 tablespoon poppy seeds
4 large eggs, lightly beaten
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon Hungarian Paprika

Special equipment: a muffin tin with 12 (1/2-cup) muffin cups

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 or spray with canola oil cooking spray. Add onions to skillet and cook, stirring occasionally, until well browned, about 20-30 minutes. I like to use my heavy cast iron skillet for this - they get beautifully caramelized.

Transfer onions to a large bowl and stir in remaining ingredients until well blended.

Divide mixture among muffin cups and bake until puffed and golden, 25 to 30 minutes. Loosen edges of kugels with a thin knife and cool in the muffin pan 5 minutes before serving.