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Onion Noodle Kugel

Onion Noodle Kugel


Noodle kugel is a staple at many an Ashkenazi Shabbat table. Some prefer the sweet raisin kugel, but I prefer a savory onion one.

Kugel is one of those words that doesn’t really have a good English translation. It's not quite a casserole, or a pudding, but those are probably the closest descriptions.

Traditionally kugels were fried, and since most frying pans are circular, the kugels came out round, which is where the name comes from. Kugel means “round”/“circular.”

Nowadays, kugels are typically baked in square or rectangular pans.

This recipe is not complicated, but it does involve quite a few dishes. You'll need a pot to cook the noodles, a frying pan for the onions and a baking dish. Like everything, it comes out better if you bake it in a real pan, but it also works in disposable if you're short on time.

Dice and sauté the onions over a low flame until caramelized. The more you cook them down, the better the kugel will taste. Boil the noodles and mix them with the rest of the ingredients. Pour the mixture into a greased pan.

Bake the kugel until the top is golden brown, approximately 50 minutes. (Baking time does vary a bit depending on which kind of pan you use). The kugel can easily be reheated later, or served at room temperature.

Cut into squares and enjoy!


  • 10 oz. medium egg noodles
  • 1 very large Spanish onion (or 2 medium)
  • 1/3 cup oil
  • 3 tsp. kosher salt, divided
  • 3 eggs


  1. Dice the onion and sauté it in the oil and 1 tsp. salt over a low flame until caramelized.
  2. Cook and drain the noodles.
  3. Pour the onions, and the oil they were fried in, into the noodles. Add the eggs and the rest of the salt (taste and add more salt if desired).
  4. Pour mixture into a greased pan. You can use a 9x9 square pan for a taller kugel, or a 9x13 for a thinner one.
  5. Bake on 375°F for 50 minutes, until top is golden brown.

Are you a sweet kugel or savory kugel kinda person? Let us know in the comments.

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
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Diane Chicago November 8, 2017

I love this recipe -- with double the onions, sauteed slowly until they're dark caramel color. Then I bake the whole kugel until the noodles on top are brown and crispy. And, of course, I make a double or triple batch! Reply

Charlotte R. January 8, 2017

Onion kugel I have always preferred a savory kugel like this. Now I understand why my mother always fried it on top of the stove. I started out making it that way, but now bake it in the oven. Everyone's favorite. Reply

Sarah BY Texas October 22, 2016

Savory Kugels My husband's Bubbe taught me how to make an apple and onion kugel. She used chopped raw onions. I will try this one and see what he thinks. Reply

elzsheba mi August 2, 2016

Delicious, added broccoli. Reply

Carla K Shellbrook Sask Canada February 26, 2015

What I often do is cut the baked kugel into pieces and then put it in the roaster for the last half hour or so with a chicken roasting. Yum. It soften it up lots and takes on a ton of flavor. This is the kugel my bubbe made. Reply

chanel brooklyn February 23, 2015

been there, tasted that there is no better lokshin kugel. period. i made this before shabbos and there ws nothing left to serve at the meal.

thanks miriam! Reply

Rishe February 23, 2015

it's a winner i have been fortunate to actually taste Miriam's onion kugel on a Friday afternoon

let me tell you they disappear - you gotta make more than one at a time!

Phyllis, how was tea? Reply

Belle R. Coconut Creek, FL February 20, 2015

This looks delicious. I like my kugel savory. Reply

Phyllis Pearson NZ February 14, 2015

Shalom, well I've made the onion kugel and what a yummy dish. It's actually the first time I've cooked a kosher meal. We shared it with a friend who also liked it. I must give her the recipe:-)) it takes a while due to the onions , they take a while but well worth the time. I know this is going to be a favourite in my home.

Now... What else can I find to cook. Thank you Chabad. Reply

Faigie oodmere, ny February 13, 2015

Sweet Noodle Kugel Lover Would love to see the sweet noodle kugel recipe! Have been searching for marinated eggplant recipes (oil based, NOT tomato), like the ones you find in the containers at the store. Reply

Marlene F L.A., Ca via February 13, 2015

I have always made the sweet kugel but this sounds good and easy and I think I will give it a try. Thanks Reply

Alice Missouri, USA February 13, 2015

I really love the sweet kugels best. I do a Apple Kugel that is really good. But this onion one sounds pretty good too. I'll have to give it a try. Reply

Scott allendale north February 12, 2015

Miriam; Do you live in Australia too? (Exiled down under) Reply

Vahn San Diego, CA February 12, 2015

Are the eggs blended or beaten at all, or left whole, and then lightly broken apart when you toss the noodles and onions together. I like the suggestion to add some peppers to it, especially the banana peppers, adds that light vinegar flavor to it to make it even more savory. Also, I would consider using olive oil instead of vegetable oil. Sounds delicious. Reply

marlenr new jersey February 12, 2015

Am baking it now Reply

Howell San Jose, CA February 12, 2015

Taste while the eggs are raw or cook them partially? Reply

Scott Riemersma Parchment February 12, 2015

Onion noodle Kugel I go for savory every time. I also like to add peppers in with the onion. Hot peppers I dice or if they are not so hot I slice them. I picked up the peppers from my uncle, he loved banana peppers in his Kugel. Thank you for this recipe, I really like reading recipes especially if they have any stories with them. And I would like to thank Chabad for emailing so much good stuff every day. It's good for both heart and soul.

Shalom Reply

Phyllis Pearson New Zealand February 11, 2015

Onion Noodle Kugel. I've not tried a Kugel and wondered if I could find an easy recipe. This looks like it fits the bill, I shall make it tonight for tea. Reply

Hana-Bashe Himelstein Baltimore, MD, February 11, 2015

I made and served several "Fried Onion Kugels" at my youngest daughter's naming kiddush. The kugels were such a hit, they received almost as much attention as the baby! The only difference between my recipe and yours is I fry up 4-5 very large white onions per kugel. Definitely worth the tears! Reply

Anonymous london February 11, 2015

Onion Noodle Kugel I'm hungry now. I will attempt this recipe. Thanks for sharing this.
Looks so yummy Reply

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