Best Pierogies With Bacon Sauteed Onion And Sour Cream Recipes

Pierogies With Bacon, Sauteed Onion and Sour Cream image

Provided by jkoch960

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

12 frozen potato and onion pierogies (such as Mrs. T's)
8 slices center-cut bacon
2 cups vertically sliced onions
1 teaspoon sugar
1/4 teaspoon dried thyme
1 cup frozen peas
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup sour cream

Steps:

Cook the pierogies according to package directions.
Cook bacon in a large nonstick skillet until crisp. Remove bacon; crumble.
Increase heat to medium-high. Add onion, sugar, and thyme to drippings in pan; saute 5 minutes. Stir in peas; saute for 1 minutes. Add pierogies, salt, and pepper; cook 30 seconds. sprinkle with crumbled bacon. Serve with sour cream.

Nutrition Facts : Calories 304.2, Fat 23.6, SaturatedFat 8.7, Cholesterol 37.1, Sodium 500.7, Carbohydrate 15.1, Fiber 2.7, Sugar 6.4, Protein 8.3

Pierogies with Cabbage, Bacon, and Onions image

Yield Makes 4 main-course servings

Number Of Ingredients 10

20 frozen potato-cheese pierogies (about 28 oz; not thawed)
3 tablespoons olive oil
6 bacon slices (6 oz), chopped
1 large onion, halved lengthwise, then thinly sliced crosswise
4 garlic cloves, chopped
1 1/2 lb Savoy cabbage, halved, cored, and thinly sliced (8 cups)
1/2 cup water
1/4 teaspoon salt
1/3 cup chopped fresh dill
Accompaniment: sour cream

Steps:

Parboil pierogies in a 6- to 8-quart pot of boiling salted water , uncovered, stirring occasionally, 1 minute less than package instructions indicate (pierogies will not be completely cooked). Transfer with a slotted spoon to a colander to drain. Pat dry.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of pierogies, turning over once, until golden, about 4 minutes per batch. Transfer to a large platter and keep warm, loosely covered with foil. Add 1 tablespoon oil to skillet and sauté remaining pierogies in same manner, transferring to platter.
Cook bacon in same skillet over moderately high heat, stirring occasionally, until crisp and golden, 6 to 8 minutes, then transfer to paper towels to drain.
Pour off all but 1 tablespoon fat from skillet, then add remaining tablespoon oil and sauté onion over moderately high heat, stirring, until golden, about 8 minutes. Reduce heat to moderate, then stir in garlic, cabbage, water, and salt and cook, covered, stirring occasionally, until cabbage is tender, 5 to 7 minutes. Transfer to platter with pierogies and sprinkle with bacon and dill.