Vidalia Onion Kugel
Indulge in the comforting layers of this Vidalia Onion Kugel, a golden baked noodle casserole that combines sweet caramelized Vidalia onions with a creamy custard base of sour cream, cottage cheese, and whole milk. This dish is elevated with a buttery breadcrumb and Parmesan topping, which bakes to a crispy perfection, creating a delightful contrast to the tender egg noodles. Perfect as a side dish for holiday feasts or a hearty addition to your weeknight dinner table, this kugel is an irresistible blend of savory and sweet flavors. With its rich combination of textures and simple prep, Vidalia Onion Kugel is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 large Vidalia onions
- 12 oz egg noodles
- 6 tbsp unsalted butter
- 4 large eggs
- 1 cup sour cream
- 1 cup cottage cheese
- 1 cup whole milk
- 2 tbsp all-purpose flour
- 1.5 tsp salt
- 1 tsp black pepper
- 1 cup breadcrumbs
- 1 cup parmesan cheese
- 2 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
Peel and thinly slice the Vidalia onions. In a large skillet, melt 4 tablespoons of butter over medium heat. Add the onions and cook for 15-20 minutes, stirring frequently, until they are caramelized and golden brown. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, sour cream, cottage cheese, whole milk, flour, salt, and pepper until smooth.
Add the cooked noodles and caramelized onions to the bowl with the custard mixture. Gently toss to coat everything evenly.
Pour the mixture into the prepared baking dish, spreading it out into an even layer.
In a small bowl, combine the breadcrumbs, parmesan cheese, and olive oil. Mix until the breadcrumbs are evenly coated. Sprinkle the mixture over the top of the kugel.
Dot the remaining 2 tablespoons of butter over the breadcrumb topping for added richness.
Bake in the preheated oven for 40-45 minutes, or until the kugel is set and the top is golden brown and crispy.
Remove from the oven and allow the kugel to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
4318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.1 g | 280% | |
| Saturated Fat | 113.4 g | 567% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1360 mg | 453% | |
| Sodium | 5696 mg | 248% | |
| Total Carbohydrate | 437.5 g | 159% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 88.3 g | ||
| Protein | 162.8 g | 326% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 2200 mg | 169% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2693 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
