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Potato Cheddar Pierogies with Caramelized Onions...

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Every event that we do customers ask me of ways that they can cook and serve our delicious pierogies...so I decided to post some ideas for you to get those creative pierogi juices flowing.  The following is one way I heat and serve pierogies to my family.  I tend to forget to take out meat in the mornings to defrost...so we eat A LOT of pierogies!  This is because you can either cook them frozen or thaw them out very quickly (usually within an hour).  

I begin by taking the pierogies out of the freezer and setting them on the counter (each bag separately not on top of each other)  (please be advised... it is recommended that anything containing meat should be defrosted in the refrigerator)  I wouldn't want anyone to get food poisoning !!!!  ;-)

I then caramelize some onions...

Take 4 or 5 yellow onions and coarsely chop into long thin slices.

Heat the oil on medium to medium/high heat.  I use olive oil or a combination of oil and butter (about 1 teaspoon per onion).  Sometimes, if I have it on hand, I will use flavored olive oil like garlic olive oil....mmmm YUM!

When the oil is heated, add the sliced onions to the bottom of the pan and stir to coat with oil/butter.  

*(Stick a spoon in the oil to check if it is heated properly...if the oil bubbles up...then it is heated through and you can add your onions).

(Depending on your burners, you might have to lower the heat as not to burn or dry out the onions).  

After about 10 minutes add salt and sugar.  (1 teaspoon sugar for every 5 onions)

Cook the onions from 30 minutes to an hour.  Stirring every couple minutes to ensure that the onions aren't burning. You want the onions to be a rich brown cooler.  Add more oil or even water to the bottom of the pan to keep them from drying out.

When those are deliciously browned and tender I transfer them to a bowl or plate.

Add more oil or butter to the bottom of the same pan that you cooked the onions in.  Heat through on a medium to low setting.  

Once heated, place the pierogies in the pan and cover.  Lower the temperature to low.  Check frequently to make sure they are not sticking to the bottom of the pan.  (They will usually cook on low for about 25 to 30 minutes).

About half-way through the cooking process, or when they are browned sufficiently, you will want to turn them.  

Cook till other side is browned.  Or until they start to plump up.  Plumping or bursting means they are done.

...And that is one way I make our pierogies.  I only caramelize the onions if I have time...it is not absolutely necessary, but they are too delicious to skip this step.  I like to make a bunch ahead of time and that way I always have them on hand in the fridge.  Stay tuned for other delicious ideas.  Feel free to contact us with your ideas...yours might end up in a future post!

Thank you everyone!  And happy pierogi making :)




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