Savory Noodle Kugel
By Christie MorrisonPublished on October 5, 2014
Time
1¾ hours
Yield
Serves 8 to 10
Ingredients
Before You Begin
It’s important to combine the egg mixture with warm noodles. Use a broiler-safe dish for this recipe. Look for rendered chicken fat (schmaltz) in the frozen food section of larger supermarkets. Pennsylvania Dutch Wide Egg Noodles are the test kitchen’s taste test winner.
Instructions
- Adjust 1 oven rack to middle position and second rack 6 inches from broiler element. Heat oven to 350 degrees. Grease broiler-safe 13 by 9-inch baking dish. Heat rendered chicken fat (schmaltz) in 12-inch skillet over medium-low heat until shimmering. Add onions and 1/2 teaspoon salt and cook, stirring occasionally, until caramelized, 30 to 40 minutes. (Caramelized onions can be refrigerated for up to 3 days.)
- Transfer onions to large bowl and let cool for 10 minutes. Whisk eggs, parsley, 1 teaspoon salt, and 3/4 teaspoon pepper into onions; set aside.
- Bring 4 quarts water to boil in large pot. Add noodles and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 3 tablespoons cooking water, then drain noodles and let cool for 5 minutes. Whisk reserved cooking water into onion mixture. Stir still-warm noodles into onion mixture until well combined.
- Transfer noodle mixture to prepared dish. Bake on middle oven rack until set, about 20 minutes. Remove kugel from oven and heat broiler. Once broiler is hot, broil kugel on upper rack until top noodles are browned and crisp, 1 to 3 minutes, rotating dish as needed for even browning. Serve.
- Kugel can be fully assembled, covered, and refrigerated up to 24 hours in advance. Extend baking time to 25 minutes.
to make ahead
Time
1¾ hoursYield
Serves 8 to 10Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Sweet kugels are traditionally served with Jewish holiday meals, but savory kugels—made with egg noodles, onions, and eggs—make a great side dish to any weeknight meal. We caramelize onions in rendered chicken fat, or schmaltz (or extra-virgin olive oil), to build a savory base of flavor and then mix in parsley, salt, pepper, and eggs. We found that tossing the egg mixture with still-warm noodles helped thicken the eggs slightly so they cling to the noodles rather than sink to the bottom of the casserole. To achieve the characteristic crunchy top, we give the baked casserole a quick pass under the broiler.
Before You Begin
It’s important to combine the egg mixture with warm noodles. Use a broiler-safe dish for this recipe. Look for rendered chicken fat (schmaltz) in the frozen food section of larger supermarkets. Pennsylvania Dutch Wide Egg Noodles are the test kitchen’s taste test winner.
Instructions
- Adjust 1 oven rack to middle position and second rack 6 inches from broiler element. Heat oven to 350 degrees. Grease broiler-safe 13 by 9-inch baking dish. Heat rendered chicken fat (schmaltz) in 12-inch skillet over medium-low heat until shimmering. Add onions and 1/2 teaspoon salt and cook, stirring occasionally, until caramelized, 30 to 40 minutes. (Caramelized onions can be refrigerated for up to 3 days.)
- Transfer onions to large bowl and let cool for 10 minutes. Whisk eggs, parsley, 1 teaspoon salt, and 3/4 teaspoon pepper into onions; set aside.
- Bring 4 quarts water to boil in large pot. Add noodles and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 3 tablespoons cooking water, then drain noodles and let cool for 5 minutes. Whisk reserved cooking water into onion mixture. Stir still-warm noodles into onion mixture until well combined.
- Transfer noodle mixture to prepared dish. Bake on middle oven rack until set, about 20 minutes. Remove kugel from oven and heat broiler. Once broiler is hot, broil kugel on upper rack until top noodles are browned and crisp, 1 to 3 minutes, rotating dish as needed for even browning. Serve.
- Kugel can be fully assembled, covered, and refrigerated up to 24 hours in advance. Extend baking time to 25 minutes.
to make ahead
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments