I love pierogies. If you don’t know what they are, they’re European-style stuffed dumplings. They’re often stuffed with potatoes and cheese, but sometimes you can find stuffed them with mushrooms and other ingredients. We first had them in New York, and we’ve been obsessed with them ever since. I buy my pierogies frozen at one of the local grocery stores here, and they’re amazing. The potato and cheese traditional pierogies are the best, but I love the veggie flavors too. They’re yum, yum.
Traditionally, you would boil the pierogies and pan fry them afterwards. But if you’re in a pinch or very busy, like I am, you can roast frozen pierogies in the oven, and they come out wonderfully!
Today, I’m making oven roasted pierogies with caramelized onions that have been cooked with butter and flavored with balsamic. They are so yummy!
If you’re short on time, you can also just eat pierogies with melted butter and sour cream, or just by themselves. But I love caramelized onions, so this recipe is a must-have in our house. Enjoy!
Oven Roasted Pierogies with Caramelized Onions
For the Carmelized Onions
- 2 medium onions, sliced thinly
- 2 tbsp butter
- 1 tbsp olive oil
- salt and pepper, to taste
- 1 tbsp balsamic vinegar
For the Pierogis
- 16 oz frozen pierogies
- olive oil to coat
- Preheat the oven to 400 degrees.
- Toss the pierogies with olive oil. Make sure they are completely covered on both sides with oil.
- Oil your baking sheet. Add the pierogis.
- Bake for 20 minutes, flipping halfway.
- Meanwhile, make your carmelized onions. Add the oil and butter to a skillet and add the sliced onions. Season with salt and pepper to taste. Cook for 8-10 minutes, or until the onions start to carmelize.
- Add balsamic vinegar and combine. Turn off heat.
- Spoon the carmelized onions on top of the pierogies (including any butter left over in the pan) and enjoy!