Make Ahead

Noodle Kugel With Caramelized Onions & Brown Butter

March 15, 2018
7 Ratings
Photo by Ty Mecham
Author Notes

The OG back-pocket pasta, noodle kugel gets amped up with brown butter and caramelized onions for an easy and addictive casserole. —Jake Cohen

Watch This Recipe
Noodle Kugel With Caramelized Onions & Brown Butter
  • Prep time 15 minutes
  • Cook time 1 hour 15 minutes
  • Serves 6 to 8
  • 1 stick unsalted butter, plus more for greasing
  • 2 tablespoons olive oil
  • 2 yellow onions, thinly sliced
  • 2 cups cottage cheese
  • 1 cup sour cream
  • 1 1/2 tablespoons kosher salt, plus more to taste
  • 6 eggs
  • Freshly ground black pepper, to taste
  • 12 ounces wide egg noodles
  • 2 tablespoons minced sage
  • 1 teaspoon minced thyme
In This Recipe
  1. Preheat the oven to 375° F and grease a 9-by-13-inch baking dish with butter. In a large nonstick skillet, heat the olive oil over medium heat. Add the onions and cook, stirring often, until softened and lightly caramelized, 20 minutes. Transfer to a large bowl.
  2. To the skillet, add the butter and cook, stirring often, until browned and nutty in aroma, 5 to 6 minutes. Transfer to a blender and let cool.
  3. To the blender, add the cottage cheese, sour cream, salt, eggs and black pepper. Blend until smooth, then add to the large bowl with the onions.
  4. Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, 7 minutes. Drain, then add to the bowl along with the sage and thyme. Toss until well coated.
  5. Add the noodle mixture to the prepared baking dish and smooth the top with a spatula. Bake until golden brown and set, 45 minutes. Let rest for 5 minutes, then slice and serve.

See what other Food52ers are saying.

  • FrugalCat
  • goldchip
  • ellent124
  • Kim

5 Reviews

goldchip February 14, 2021
You had me at brown butter. this was scrumptious comfort food, perfect for a cold winter’s day. I paired it with a flourless chocolate cake for a mid-winter valentine’s day feast. I scaled the recipe up by 1.5 and it filled a 9 x 13 pan to the top. I subbed whole plain greek yogurt for sour cream, and a generous handful of dried herbs for fresh (sage and thyme). Spectacular, will definitely make again. Note this is all about the carmelized onions — mine took a good 50 minutes, even at relatively high heat. Be sure to pour the brown butter through a strainer to remove the solids. Also I cooked in advance — 30 minutes at 375, cooled to refrigerate overnight. The day of serving I heated for 30 minutes at 375, it could have used another 10 minutes. It was moist and delicious.
ellent124 September 5, 2019
You don't cook the onions first?
Robinsonv September 20, 2020
He does. That’s the first thing he does in the video caramelize the onions and set them aside before you brown the butter.
Kim April 16, 2019
Can you make this recipe in advance and re-heat (covered?), or will it dry out?
FrugalCat April 13, 2018
Also good with onion soup mix. (Omit the salt if you do this).