Browned Onion Kugels

Ingredients
6 ounces medium egg noodles (1 3/4 cups)
1 stick (1/2 cup) unsalted butter
3 cups chopped onions (2 large)
1 1/4 cups sour cream
1 1/4 cups small-curd cottage cheese (10 ounces)
1 tablespoon poppy seeds
4 large eggs
1 teaspoon salt
1/4 teaspoon black pepper

Preparation
Put oven rack in middle position and preheat oven to 425F.

Cook noodles in a 6- to 8-quart pot of boiling salted water
until al dente, about 5 minutes. Drain in a colander and rinse
under cold water, then drain well.

Melt butter in a 12-inch heavy skillet over moderate heat and
brush muffin cups with some of butter. Add onions to skillet and
cook, stirring occasionally, until well browned, about 20
minutes. Transfer onions to a large bowl and stir in noodles,
sour cream, cottage cheese, and poppy seeds. Lightly beat eggs
with salt and pepper, then stir into noodle mixture until
combined well.

Divide mixture among muffin cups and bake until puffed and
golden, 20 to 25 minutes. Loosen edges of kugels with a thin
knife and cool kugels in pan 5 minutes before serving.