And that means a week filled with Jewish dishes and an excuse to make/eat Challah on repeat.
I’m Jewish. And a lot of people don’t really know it. I didn’t have a Bat Mitzvah and I didn’t learn Hebrew.
I didn’t grow up religious, we celebrated the holidays that came with presents.
As I’ve gotten older, I’ve become more interested in the history of Jewish people and the traditions that come along with it. Specifically the food.
However, this dish brings me back to my own childhood. Kugel originated in Germany and is a casserole eaten around the Jewish holidays. They can be sweet or savory, but the kind we ate in my family was from Polish roots – sweet – with cinnamon and cottage cheese.
If you’ve ever had Kugel before you know it’s not one of those dishes you crave all that much. But you eat it every year because it’s tradition. Like candy corn.
It’s not the most appetizing sounding dish – cottage cheese, cinnamon, eggs, raisins? I shouldn’t have been surprised when boyfriend said, yea/no I’ll skip this one.
But who says we can’t improve a classic?
Arguably, the best part of a kugel is the corner slice. It’s crispy on two edges and the crispy edges are the best part of any dish.
So let’s make more crispy edges. In a muffin tin!
This Savory Onion Crispy Kugel version also has a little less “custard” than a lot of kugels and more noodles. Because I like the noodles.
This recipe has so.much.flavor from the mustard, paprika, and onions – making it a dish you want to eat all year long.
I suggest serving this alongside a bright crunchy salad. Something like this.
Needless to say, boyfriend is a kugel convert and took a bushel of these Savory Onion Crispy Kugel Cups for lunch today.
Savory Onion Crispy Kugel Cups
(Start making 1 hour before you want Savory Onion Crispy Kugel Cups)
1 package of wide egg noodles (12oz more or less)
3 Tbsp butter
1 Tbsp olive oil
2 large yellow onions, thinly sliced
1 Tbsp honey
2 cloves garlic
1 ¼ cups sour cream
1 ¼ cups small-curd cottage cheese
1 Tbsp grainy mustard
1 Tbsp brown mustard
1 tsp paprika
1 tsp salt
½ tsp black pepper
Start by boiling a pot of water to cook the noodles and turn the oven on, to 425F.
Slice your onions and shallot and get them sauteing in a large skillet with 1 Tbsp of butter and olive oil. You’ll want these brown but not crispy, this should take about 30 minutes. When they are just about finished, you’ll add in your Tbsp of honey (oh the caramelization!) and your garlic.
While the onions are happening, you’ll cook your noodles. Only cook for 5 minutes as we want these al dente. Once finished, you’ll strain them over the sink and rinse with cold water to stop the cooking process and cool them down.
Meanwhile, you’ll mix the sour cream, cottage cheese, eggs, mustards, paprika, salt and pepper in a large bowl.
Mix in your cold noodles and onion mixture. I added the onions in one spoonful at a time since they were VERY hot and I didn’t want to cook the eggs. Just add some of the onions, mix mix mix and add some more. Repeat the process until the entire thing comes together.
Butter your muffin tins with 1 Tbsp of butter. Fill ‘em up. If using “regular” half cup size, you’ll end up with about 20 kugels (BUT you can use any size muffin tins here!). Melt the remaining Tbsp of butter and drizzle over the top.
These will need 20-25 minutes in the oven if using the regular muffin tins. If larger, keep in for 5 additional minutes. If smaller, check on them at 15 minutes.
Enjoy crispy kugels for days and days.