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
- 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.
- 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.)
- Transfer onions to large bowl and let cool for 10 minutes. Whisk eggs, parsley, 1 tsp salt and pepper into onions; set aside.
- 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.
- Transfer noodle mixture to prepared dish. Bake on lower rack until set, about 20 minutes.
- 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.
- Prep Time: 50 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Ashkenazi