Shared by Skye Estroff
Shared by Skye Estroff
Spinach and Vidalia Onion Kugel
Yield: 6-8 servings
Spinach and Vidalia Onion Kugel
Yield: 6-8 servingsFamily Journey
Vidalia, Georgia
This recipe was shared by Skye Estroff. Read more about her family in "A Vidalia Onion Kugel That Bridges a Gap for a Southern Family."
Ingredients
- 1 stick (8 tablespoons) butter plus more for greasing, divided
- 1 large vidalia white onion, diced
- 2 teaspoons kosher salt, divided
- 1 8-ounce package medium egg noodles
- 1 10-ounce package frozen chopped spinach, defrosted
- 1 pint sour cream
- 3 eggs, beaten
Preparation
Step 1
Preheat the oven to 350 degrees. Grease a 9 inch by 13 inch baking dish with butter.
Step 2
Melt half of the butter in a saute pan on medium-low heat. Add the diced onions to the pan with 1 teaspoon of salt and stir constantly until the onions are golden brown and caramelized, about 30 minutes.
Step 3
Bring a large pot of salted water to a boil. Add the egg noodles into the pot and cook for 5 minutes. Drain and set aside.
Step 4
Squeeze out any liquid from the defrosted spinach and set the spinach aside.
Step 5
Melt the remaining butter in a microwave or pan and set aside.
Step 6
Place the caramelized onions, cooked noodles, spinach, melted butter, remaining salt, sour cream and eggs into a large bowl. Gently mix until everything is combined. Transfer the kugel mixture into the baking dish and use a spatula to even out the surface.
Step 7
Bake the kugel for 35 to 40 minutes or until the kugel is golden brown and cooked through.
Step 8
Serve hot.
