We got the idea of making kugel from the recipe for ‘Browned Onion Lukshen Kugel‘ on Sadie’s Luncheonette. We are pretty broke at the moment and tend to be eating meals sourced from the pantry, so this recipe looked intriguing. We were pleasantly surprised to find it was delicious! It only contains a few ingredients and is quick and easy to prepare.
We adapted Sadie’s recipe somewhat to utilize the few items we had on hand, so if you’re looking for a more authentic example of kugel it might be worth looking at the recipe she provides on her own site. We used spaghetti, for instance, in place of egg noodles, and we also topped it with cheese for extra interest. Enjoy!
1 large onion (to slice: chop it in half from root to tip, and then chop each half in half from root to tip. Then finely slice in to crescents)
2 tablespoons olive oil
1 & 1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon chicken stock powder
freshly ground black pepper to taste
1 cup grated cheddar
- Preheat oven to 170C.
- Add oil, onions, salt, sugar and a generous grinding of black pepper to a porcelain baking dish. Toss well.
- Place dish in oven and cook onions for about 20 minutes, or until softened and lightly golden. Stir and check often.
- Meanwhile, cook the spaghetti in salted water. Drain and set aside.
- Crack the eggs in to a bowl. Add 1/2 a teaspoon of salt and the chicken stock powder and beat well.
- Remove the dish from the oven. Toss the spaghetti through the onions, making sure they are evenly distributed through the spaghetti.
- Pour the egg mixture over the spaghetti.
- Top with grated cheese.
- Return to the oven and cook for about 30 to 35 minutes or until the top is slightly browned.
Serve and enjoy!