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Onion And Noodle Kugel (dairy)

Eileen Goetz | Dairy

This dish is a modified version of a recipe created by Susan Belsinger, a member of Les Dames d’Escoffier.

Ingredients

1 pound wide egg noodles
about 2 tablespoons olive oil
2 teaspoons minced garlic
1 tablespoon margarine
1 pound onions, peeled, quartered lengthwise and cut crosswise 1/4 inch thick
2 cups milk
1 cup small-curd cottage cheese
2 extra-large eggs, lightly beaten
1 teaspoon salt
about 1/2 teaspoon freshly ground pepper
1/3 cup and 2 tablespoons freshly grated parmesan cheese
1/2 teaspoon paprika
few dashes cayenne pepper
2 teaspoons freshmarjoram or thyme, or 3/4 teaspoon dried marjoram or thyme
1/2 cup chopped parsley
2 tablespoons fresh snipped chives or green onions
3/4 cup dried breadcrumbs


Instructions

Cook the noodles al dente, toss them with about 1 tablespoon of olive oil and the garlic. Season with salt and pepper. Preheat the oven to 375. Grease a 2-quart dish and set it aside. In a large saute pan, heat the butter and remaining one tablespoon olive oil over medium heat. Add the onions and saute, stirring occasionally, for about 10 minutes. While the onions are sauteing, in a large bowl combine the milk, cottage cheese, eggs, salt, pepper, 1/3 cup of the parmesan, the paprika, cayenne, marjoram or thyme, parsley and chives and blend until the ingredients are well mixed. Add the cooked noodles to the bowl, along with the sauteed onions, and stir well to combine. Transfer the mixture to the prepared dish. Sprinkle the breadcrumbs with the remaining parmesan over the top of the kugel. Bake for 15 minutes, reduce the heat to 325 and bake for 25 minutes longer. Remove from oven and serve hot. Serves 8 to 10 as a first course or side dish; 4 to 6 as a main dish.

This dish is a modified version of a recipe created by Susan Belsinger, a member of Les Dames d’Escoffier.