This Noodle Kugel Is So Delicious, Your Grandma Will Demand the Recipe

One of the first recipes that I remember making was a noodle kugel in sixth grade that my aunt showed me how to prepare. The cooking assignment was for a school project that required each student to bring in a dish that they felt represented their family and culture, so naturally I chose kugel. I remember sitting around the table on Jewish holidays, and kugel was always a part of the equation. Most notably, sweet noodle kugel varieties are speckled with raisins and can be seasoned with a multitude of additives, including orange zest and cinnamon, depending on the region. I went a bit rogue at the age of 11 and added chocolate to make an extra-decadent version.

For this savory version, I didn’t consult my aunt, but I was inspired by one of the Jewish cookbook mavens, Joan Nathan. This recipe tackles the sweet yet savory combination with deeply caramelized onions and caraway seeds for a sour anise finish. It is a denser kugel, so it can be easily sliced and reheated the next day.

This noodle kugel takes about an hour to bake but comes together with little effort. The components for the cheese filling are tossed in a food processor and then combined with the cooked noodles before baking. If you are short on time, the caramelized onions can also be made up to two days ahead. It makes a wonderful side dish for a fish meal if kosher, or it can accompany any main that needs a bit of jazzing up.

Why You’ll Love It

• The creamy, crunchy texture is everything. This kugel is creamy and soufflé-like on the inside but crisps up around the edges to create the perfect bite.

• It’s almost too easy. The dish comes together in 10 minutes. Everything is thrown in a blender or food processor and then mixed with the noodles, making this a good dish to have on the back burner while you’re cooking other things.

• Leftovers are perfect for reheating, and they’re just as delicious. When kugel comes to mind, it is usually in large slabs. This is a denser version, so it cuts perfectly into single-serving squares to be reheated in the microwave or oven throughout the week.

Key Ingredients in Noodle Kugel

• Onions: The caramelized onions take this dish to a new level as they contribute a sweetness that balances out the savory cheese filling.

• Caraway seeds: Give the kugel anise undertones that complement the sweetness of the onions.

• Sour cream: Kugels come in many forms depending on the region that they are derived from, and this recipe uses three types of dairy to form the filling. The sour cream in this version lends a nice tart and sour flavor that reminds me of the ones I used to eat.

• Lemon: Lemon is not there as a standout flavor, but it is necessary to elevate the components that are already there.

• Worcestershire: No matter how you pronounce it, this ingredient lends depth to a vegetarian dish. If you are concerned about making this kosher or vegetarian, be sure to check the specs of the brand you buy.

How to Make Noodle Kugel

1. Caramelize onions. Cook one pound of thinly sliced onions over low heat until deeply caramelized.

2. Cook noodles. Boil the egg noodles until very al dente. Drain and let cool slightly.

3. Make the filling. Combine all the ingredients for the dairy filling in the blender, and process until smooth.

4. Add flavorings. Add the flavorings and noodles to the filling; mix until evenly coated.

5. Bake. Transfer kugel to a baking dish, and cook until just browned around the edges.

Helpful Swaps

• Noodles: Most kugels are made with extra-wide egg noodles, but any egg noodles will do.

• Seasoning: Caraway seeds remind me of the rye sandwiches at a Jewish deli, but I think that an everything bagel seasoning would also be a fun twist.

• Blender: If you don’t have a food processor to make the filling, a blender will also get the job done.

Storage and Make-Ahead Tips

The caramelized onions can be made up to two days ahead to save time if you cannot cook them the day of baking. Let the onions cool completely and then transfer to an airtight container. Refrigerate until ready to use.

The kugel can be eaten right away, or sliced and rewarmed in the microwave or oven. Preheat the oven to 350°F and place kugel squares in a baking dish. Bake until warmed through.

What to Serve with Noodle Kugel

• Oven-Baked Salmon

• Roasted Asparagus 

• Slow-Cooked Brisket

• Perfect Simple Salad

Caraway and Caramelized Onion Noodle Kugel Recipe

This delicious savory kugel comes together in a pinch.

Prep time 10 minutes

Cook time 1 hour

Serves 6 to 8

Ingredients

• 2 teaspoons olive oil

• 1 pound yellow onions, thinly sliced

• 1/3 cup water

• Cooking spray

• 1 (12-ounce) package dried egg noodles

• 1 (16-ounce) container full-fat (4%) cottage cheese (2 cups)

• 1 (8-ounce) container sour cream (1 cup)

• 5 large eggs

• 1/4 cup whole milk

• 1 tablespoon plus 1 1/2 teaspoons Worcestershire sauce

• 2 teaspoons finely grated garlic (about 6 cloves)

• 1 tablespoon kosher salt

• 1 tablespoon plus 1 1/2 teaspoons caraway seeds, plus more if desired

• Finely grated zest of 1/2 medium lemon (about 3/4 teaspoon)

• Freshly ground black pepper

• Chopped fresh parsley leaves, for garnish (optional)

Instructions

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1. Heat 2 teaspoons olive oil in a large skillet over medium heat until shimmering. Add 1 pound thinly sliced yellow onions and stir to combine. Cover and cook undisturbed for 5 minutes. Uncover, stir, cover again, and cook for 5 minutes more.

2. Uncover and continue to cook, stirring occasionally at first and then more frequently once the onions start to brown, until the onions are a rich caramel brown color, about 2 minutes more. Add 1/3 cup water and scrape up the browned bits from the bottom of the pan. Turn off the heat.

3. While the onions are cooking, heat the oven to 350°F. Coat a 9x13-inch or other 3-quart baking dish with cooking spray. Bring a large pot of salted water to a boil. Add 1 (12-ounce) package dried egg noodles and cook according to package directions until al dente. Drain and set aside to cool slightly.

4. Place 1 (16-ounce) container cottage cheese, 1 (8-ounce) container sour cream, 5 large eggs, 1/4 cup whole milk, 1 tablespoon plus 1 1/2 teaspoons Worcestershire sauce, and 2 teaspoons finely grated garlic in a food processor or blender. Process or blend until smooth.

5. Transfer to a large bowl. Stir in 1 tablespoon kosher salt, 1 tablespoon plus 1 1/2 teaspoons caraway seeds, the finely grated zest of 1/2 medium lemon, and several grinds of black pepper until combined.

6. Stir in the noodles and caramelized onions until evenly coated. Transfer to the baking dish and spread into an even layer. Sprinkle with more caraway seeds if desired.

7. Bake until the top is browned and the kugel is slightly puffed, 45 to 50 minutes. Garnish with chopped fresh parsley leaves if desired. Let cool for 15 minutes before cutting and serving.

Recipe Notes

Make ahead: The caramelized onions can be made up to 2 days ahead and refrigerated in an airtight container.

Storage: Refrigerate leftovers in the refrigerator for up to 4 days. Reheat slices in the microwave.

Further Reading

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