4 servings (serving size: 3 pierogies, about 1/2 cup onion mixture, and 1 tablespoon sour cream)
Randy Mayor; Melanie J. Clarke
12 frozen potato and onion pierogies (such as Mrs. T's)
8 slices center-cut bacon
2 cups vertically sliced onion
1 teaspoon sugar
1/4 teaspoon dried thyme
1 cup frozen green peas
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup reduced-fat sour cream
How to Make It
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; sauté 5 minutes. Stir in peas; sauté 1 minute. Add pierogies, salt, and pepper; cook 30 seconds. Sprinkle with crumbled bacon. Serve with sour cream.
I love pierogies & I love this recipe! I practically grew up on boiled pierogies with butter, but this recipe takes them to another level. Now I make this recipe on a regular basis. The only change that I routinely make is that I cook the bacon in the microwave & only use a few drops to season the pan that I use to cook the onions (I use olive oil to make up for the rest). To make this extra-special, I use homemade pierogies instead of Mrs. T's (when I have them). So good!