American · Dinner
Pierogi with caramelised onion
Pan-seared potato and cheddar pierogi finished with slow-caramelised onions browned in butter until jammy and sweet, then tossed together in a single skillet. Served with a dollop of sour cream, this reflects Pittsburgh's Eastern European pierogi-house tradition of butter, onion and starch-forward comfort.
$5
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
612Calories
14.2gProtein
33.8gFat
58.6gCarbs
8.9gSugar
5.1gFiber
880mgSodium
78mgChol
16.9gSat Fat
540mgPotassium
180mgCalcium
2.4mgIron
0.3mcgVitamin B12
8mgVitamin C
vegetarian
low-cholesterol
high-fiber
herb-salt
all-time-classics
vegetarian
Instructions
1
Prep
Pat the frozen pierogi dry on a paper towel. Slice the onion thinly and mince the chives.
2
Sweat
Melt half the butter with the vegetable oil in a nonstick skillet over medium-low heat, add the onion and cook 20 minutes, stirring occasionally, until deep golden brown and jammy.
3
Sear
Move caramelised onion to the skillet edge, add remaining butter to centre over medium heat, then add pierogi in a single layer and cook 3–4 minutes per side until blistered and golden brown.
4
Plate
Fold caramelised onion through the pierogi, season with salt and pepper, transfer to a plate, top with sour cream, and scatter chives over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz220g, about 8 pierogi potato and cheddar pierogi
- 22 onion
- 4 tbsp4 tbsp butter
- 2 tbsp2 tbsp vegetable oil
- 4 tbsp4 tbsp sour cream
- 2 tbsp2 tbsp chives
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
