====== Noodle Kugel ======

375F


  * ▪1lb/.5kg egg noodles (i’m using no yolks) 
  * ▪450g or 1 3/4c  sour cream 
  * ▪450g or 2c cottage cheese
  * ▪6 eggs 
  * ▪12g or 2tsp salt 
  * ▪1-2g or 1-2tsp dried thyme
  * ▪2g or 3/4tsp black pepper
  * ▪150g or 1 1/3c gruyere, shredded 
  * ▪113g/1 stick butter
  * ▪200g or 1large onion, thinly sliced 
  * ▪15g or 3 garlic cloves, minced 
  * ▪Buttered breadcrumbs (120g/2 1/8c panko breadcrumbs mixed with 30g/2-2.5Tbsp melted butter)

  - Boil pasta in well salted water to package instructions.  
  - Spin sour cream, cottage cheese, eggs, salt, thyme, pepper, and gruyere in a food processor until cheeses are broken down and mixture is well combined. It will be quite loose.  
  - Melt butter in a fry pan over medium heat. +
  - Add onions, garlic, and a pinch of salt. 
  - Stir and sweat the onions for 5-8 minutes. 
  - Onions should soften, but not take on color. 
  - Transfer onions to a bowl. 
  - Add noodles to the onion bowl along with the sour cream/egg custard. Stir to combine 
  - Load into a well buttered 9”x 13” baking dish.
  - Top evenly with buttered bread crumbs then bake at 375F for 50-60min.
  - Allow to set before serving.