Pierogies with Onions

If you are in or around Pittsburgh, stop by Pierogies Plus in McKees Rocks for a huge variety of homemade, old school pierogies. See how they're made here.  Then click on "Walk-In Menu" to see all the varieties they offer!  In the rest of the country (and for those of us who don't have time to make them ourselves) frozen pierogies will do fine. We use Mrs. T's, which are so good you can barely tell that they aren't homemade. You can cook them using many different methods, including deep frying and grilling, but we like ours sauteed in butter with onions. Any type of pierogies will work with this recipe- we used ones with potato filling.



Saute one roughly chopped large onion in 1/2 stick of salted butter over medium high heat.



Meanwhile, boil water for pierogies. Cook them for only a few minutes (not more than 5) until the dough softens- they will be cooked in the butter and onions so you don't want to cook them for the full amount of time on the package.



After onion just starts to caramelize, add drained pierogies with another 1/2 stick butter.



Continue cooking, flipping after a few minutes, so both sides of the pierogie brown.

That's it. After they become dark-ish golden brown and the onions are caramelized, they're ready. We garnish ours with a dollop of sour cream. This dish is so good for many reasons- it's delicious because the flavors all melt together and simply compliment each other. It's a fast and easy weeknight dinner. You can easily adjust the quantity to fit your family's taste.

A couple of years ago I was in Pittsburgh and went to Butya's, a neighborhood bar, to watch the Philadelphia Eagles play the New Orleans Saints. The place was packed with fans watching the Steelers play Kansas City. I noticed small appetizer portions of fried pierogies in front of many of the locals, so I figured they must go well with beer and suggested we order one. A couple of plates of pierogies later, the goodness of the dough, the potato and the crunchy onions helped ease the pain of the Eagles' impending loss. They were that good...and the eggs.