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Noodle Kugel

▪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 and load into a well buttered 9”x13”/22x32cm baking dish. Top evenly with buttered bread crumbs then bake at 375F/190C for 50-60min. Allow to set before serving.