Egg and Onion Noodle Kugel
This savoury lokshin noodle kugel has egg noodles, onion, eggs and is seasoned to taste with salt and pepper. This kugel is simple but delicious.
Ingredients
Serves: 9
- 250g egg noodles
- 1/3 cup vegetable oil, divided
- 1 onion, chopped
- 3 eggs, beaten
- salt and black pepper, to taste
Directions
Preparation:10min ›
Cook:50min ›
Ready in:1hour
- Fill a large saucepan with lightly salted water then bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles then return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Preheat an oven to 180 degrees C.
- Heat 1 tablespoon of the vegetable oil in a frypan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low then continue cooking and stirring until the onion is golden brown, 10 to 15 minutes more. Combine the noodles, onion, eggs, remaining vegetable oil, salt and pepper in a large bowl. Pour mixture into an square baking dish.
- Bake in the preheated oven until firm, about 35 minutes.
Passover
During Passover, use kosher for Passover egg noodles.
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Reviews and Ratings
Global Ratings:
(4)
Reviews in English (3)
This is a great recipe for a simple side dish. I added some fresh garlic to the onions to give it a bit more flavor, and that was nice. It also seems like an easily altered recipe for any additional flavors like meats, cheeses, and/or vegetables. - 15 Feb 2010 (Review from Allrecipes USA and Canada)
I was looking for a dairy-free kugel recipe, as I didn't have any of the cottage cheese or cream cheese on hand that most kugel recipes seem to call for, and I came across this. I think it baked for 5 minutes too long, as the top was a little crispier than I would have liked, so next time I will reduce the cooking time or cover it until the last 5 minutes. I was afraid it would be dry, so I added an extra egg and 1 T sour cream. The flavor of the browned onions really shone; I might increase those next time. Good, simple side dish, and a great way to use up leftover egg noodles! - 20 Sep 2011 (Review from Allrecipes USA and Canada)
I used butter instead of oil and that is the only change I made. This came out much better than I had anticipated. The noodles on top get nice and crispy and are delicious. I do recommend using butter for more flavor. Simple and delicious! - 10 Jan 2017 (Review from Allrecipes USA and Canada)
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