Savory crispy kugel cups

When I was a child, I vowed that I was going to read every single book in my little local library.

Unsurprisingly I never quite managed that, but this library was my absolute favorite place. I come from a family of readers.

Every weekend from when we were little, we’d go to their weekly reading event for kids, and once I outgrew that I’d still go but spend the time browsing the shelves while my siblings sat and listened to the librarians read.

We’d always borrow as many books as we were allowed, and then spent the rest of the week voraciously reading.Anytime we had a report due for school, there we’d be at the library, combing through research books or photocopying the books we weren’t allowed to check out.

Mind you, this was back before things like google or wikipedia existed. Practically prehistoric times!

To this day, libraries are my happy place.

I’ve always wanted to try making kugel, and had fully intented to attempt a traditional kugel this year! But then I came across this recipe and just had to try it.

It’s crispy and cheesy and oh so good, total comfort food. I’ve never had traditional kugel before so I have no idea how legit this is, but it sure is tasty.

10/10 would make again.

Savory Onion Crispy Kugel Cups

slightly adapted from Practice with Danielle

Ingredients
  • 12 oz wide egg noodles
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 2 large yellow onions, thinly sliced
  • 1 1/4 cups sour cream
  • 1 1/4 cups small-curd cottage cheese
  • 4 eggs
  • 1 tbsp grainy mustard
  • 1 tbsp spicy brown mustard
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
Cooking Directions
  1. Start by boiling a pot of water to cook the noodles, and preheat the oven to 425F.
  2. Caramelize onions in a large skillet over medium-low heat with 1 tbsp of butter and olive oil. You’ll want these brown but not crispy, this should take about 30 minutes. Once they’re finished cooking, remove from heat and let cool.
  3. While the onions are caramelizing, boil the noodles for only 5 minutes, to keep them al dente. Drain over the sink and rinse with cold water to stop the cooking process.
  4. Meanwhile, mix the sour cream, cottage cheese, eggs, mustards, paprika, salt, and pepper in a large bowl.
  5. Mix in the noodles and onions.
  6. Use 1 tbsp of butter to butter 2 dozen muffin tins. Fill them to the top with the kugel mixture. Melt the remainind tbsp of butter, and drizzle over the top.
  7. For regular sized muffin tins, bake 20-25 min. Add 5 minutes for larger tins, or check at 15 min for smaller tins.
  8. Enjoy!

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