Sheet Pan Pierogies with Caramelized Onion
Sheet Pan Pierogis with Caramelized Onion
Potatoes, Pastas and Grains
Ingredients
- 4 tablespoons unsalted butter
- 2 large sweet onions, thinly sliced
- kosher salt and pepper
- 2 tablespoons Fustini's 18 Year balsamic
16 ounces frozen pierogis
- 2 tablespoons Fustini's Herbs de Provence olive oil, plus more for brushing
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- fresh chives or parsley for garnish
- 2/3 cup sour cream
- 1-2 tablespoons Farmstyle Sriracha
Directions
- Preheat the oven to 400 degrees F. Heat the butter in a skillet over medium heat. Add the sliced onions with a big pinch of salt and pepper. Cook, stirring often, until the onions slightly soften, about 10 minutes. Reduce the heat to low and stir in the balsamic vinegar. Continue to stir and cook the onions for 5 more minutes. The onions should be soft and slightly caramelly looking. Turn off the heat.
Spray a sheet pan with olive oil or nonstick spray - make sure the bottom of the pan is covered so the pierogis don’t stick and rip. Place the pierogis on and toss them or brush them well in the olive oil. You want all edges of the pierogis covered! Sprinkles with salt, pepper, garlic powder and smoked paprika. Spoon the caramelized onions from the pan (along with any butter in the pan) all over the pierogis. Roast for 20-30 minutes, flipping the pierogis once in between. Sprinkle with fresh herbs and serve immediately with the chipotle sour cream. Note: alternatively, you can place raw sliced onions (and even peppers) on the baking sheet and toss with olive oil and balsamic. Place the pierogis on top. This eliminates the onion caramelizing step - but they won’t be as caramelly.
- Whisk ingredients together until combined. You can store this in the fridge a day or so ahead of time.
Leave a comment