Thursday, November 3, 2011

Salt and Pepper Onion Kugel

O.K, I know its an oxymoron to call kugel gourmet but sometimes something just tastes good enough to blog without it being gourmet. This is a take on salt and pepper kugel which haunts my memories from shul kiddushes past. All the old people used to eat it and I really wanted to like it but every time I tasted it it just tasted-blah-ironically, it tasted like it had no salt and no pepper. Weirdly enough I've been thinking about this kugel recently and for some odd reason that I can't explain I felt the need to make it and make it good. I did that by adding a truck load of caramelized onions which we all know have the power to make even paper taste delicious. The onions along with seasoning just made this kugel superb. Even my dear husband who was a little suspicious loved it and thus I have added a new kugel to my Shabbat rotation. Enjoy!


3 large onions, sliced
2 Tbl oil
2 Tbl sugar
1 pkg wide egg noodles
4 eggs, lightly beaten
1 Tbl salt
1 tsp black pepper
1/3 cup oil
paprika

Saute the onions in 2 Tbl of oil seasoning them with salt, pepper and 2 Tbl sugar until they are golden brown and caramelized ( about 25 minutes). Boil the noodles, drain and add the onions, eggs, 1/3 cup oil, salt and pepper. Pour into a greased pan ( I prefer pyrex) and sprinkle the top with paprika. Bake for about 40 minutes until the kugel is set and golden brown.



3 comments:

  1. Hi Mrs. Gush Gourmet Lady:
    This was a winner! I cried when I peeled the onions and sneezed with the black pepper....but it was worth it.

    A Fan from the other side of ND!

    ReplyDelete
  2. Hi, and thanks!

    What degree the oven?

    Gut shabbos, trying it!!

    ReplyDelete
  3. What size (weight)was the package of noodles? Common size here is 12 oz. but other places have 16 oz packages.

    ReplyDelete