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Schmaltzy Noodle Kugel Recipe
Photo credit America’s Test Kitchen / Steve Klise

Schmaltzy Noodle Kugel

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This rich, savory kugel is Jewish comfort food at its finest. 

  • Total Time: 1 hour 15 minutes
  • Yield: Serves 8-12

Ingredients

Units
  • 3 Tbsp rendered chicken fat (aka schmaltz)
  • 3 Vidalia onions, chopped fine
  • 1 ½ tsp table salt, divided, plus salt for cooking pasta
  • 6 large eggs
  • 2 Tbsp minced fresh parsley
  • ¾ tsp pepper
  • 1 lb wide egg noodles

Instructions

  1. Adjust one oven rack to middle position and second rack 6 inches from broiler element. Heat oven to 350°F. Grease broiler-safe 13-by-9-inch baking dish.
  2. Heat rendered chicken fat in 12-inch skillet over medium-low heat until shimmering. Add onions and 1⁄2 tsp salt and cook, stirring occasionally, until caramelized, 30-40 minutes. (Caramelized onions can be refrigerated for up to three days.)
  3. Transfer onions to large bowl and let cool for 10 minutes. Whisk eggs, parsley, 1 tsp salt and pepper into onions; set aside.
  4. Bring 4 quarts water to boil in large pot. Add noodles and 1 Tbsp salt and cook, stirring often, until al dente. Reserve 3 Tbsp cooking water, then drain noodles and let cool for 5 minutes. Whisk reserved cooking water into onion mixture. Stir still-warm noodles into onion mixture until well combined.
  5. Transfer noodle mixture to prepared dish. Bake on lower rack until set, about 20 minutes.
  6. Remove kugel from oven and heat broiler. Broil kugel on upper rack until top noodles are browned and crisp, 1-3 minutes, rotating dish as needed for even browning. Serve.

Notes

  • To make ahead, kugel can be fully assembled, covered and refrigerated up to 24 hours in advance. Increase baking time to 25 minutes.
  • Caramelized onions can be made ahead, and refrigerated for up to three days.
  • Author: America's Test Kitchen/Toni and Morgan
  • Prep Time: 50 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Ashkenazi