Sheet Pan Pierogies
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Course
Side Dish, Main Course
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Cuisine
American
Sheet Pan Pierogies
Description
This recipe begins by softening sliced sweet onions in butter with salt and pepper until they become slightly caramelized. Balsamic vinegar is added near the end for a subtle tang and glossy finish. Pierogies, coated thoroughly in olive oil and seasoned with kosher salt, black pepper, garlic powder, and smoked paprika, are spread on a sheet pan. The onions and butter mixture is spooned over the pierogies before roasting in the oven at 400 degrees Fahrenheit for 20 to 30 minutes, flipping once to ensure even cooking.
The roasting process crisps the outside of the pierogies while the inside remains tender, with smoky and garlicky notes from the seasoning blend. Caramelized onions add a sweet and savory contrast. Topping with chopped chives or parsley introduces freshness. Serving with chipotle sour cream, made by combining sour cream with diced chipotle pepper and adobo sauce, introduces a smoky heat that complements the richness of the pierogies and onions.
This dish suits casual meals or appetizers, providing a flavorful and textural combination through simple preparation steps. It requires little active cooking time beyond initial onion softening and oven roasting.
Ingredients
- 4 tablespoons butter unsalted
- 2 sweet onion thinly sliced, large
- salt kosher salt
- black pepper kosher salt
- 1 to 2 tablespoons balsamic vinegar
- 16 ounces Pierogies frozen
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- chives or parsley; for topping
chipotle sour cream
- ⅔ cup sour cream
- 1 chipotle pepper diced
- 2 teaspoons adobo sauce from the can of chipotle peppers
Instructions
- 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 caramely 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 pierogies don’t stick and rip. Place the pierogies on and toss them or brush them well in the olive oil. You want all edges of the pierogies covered! Sprinkles with salt, pepper, garlic powder and smoked paprika. Spoon the caramelized onions from the pan (along with any butter in in the pan) all over the pierogies.
- Roast for 20 to 30 minutes, flipping the pierogies 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 pierogies on top. This eliminates the onion caramelizing step - but they won’t be as caramely.
chipotle sour cream
- Whisk ingredients together until combined. You can store this in the fridge a day or so ahead of time.
User Reviews
Overall Rating
5
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