Browned Onion Lukshen Kugel

This is courtesy of Gloria Kaufer Greene’s cookbook The New Jewish Holiday Cookbook.

Browned Onion Lukshen Kugel
5 medium onions (or more smaller ones))
¼ cup canola or olive oil
1 tsp. sugar
1 12oz. package medium-wide egg noodles
salt & pepper to taste
4 large eggs, beaten or 1 cup parve egg substitute

Preheat oven to 350°. Peel onions, cut them in half through the root end, and cut them crosswise into ½ inch semicircular slices. Heat the oil into a large, deep skillet or Dutch oven over medium heat. Add the onions, and sauté them, separating the “rings,” for about 20 minutes, or until they are lightly browned. Sprinkle the sugar on top; then continue cooking and stirring the onions until they are greatly reduced in volume and are richly browned (do not let them burn). Remove from heat and set aside to cool. Cook noodles according to package instructions, using the shorter time listed. While the noodles are cooking, grease a 10” square (or similar) baking dish. Drain noodles. Stir in reserved onions and mix in well. Season with salt & pepper. Add the eggs and mix well. Put noodle mixture into prepared pan, and smooth with the back of a spoon. Cover baking dish with foil and bake for 30 minutes. Remove cover and continue baking for about 20 minutes longer, or until it is lightly browned and cooked through. Serve hot or at room temp.

Yum yum!! Enjoy!