Cheddar Pierogies with Caramelized Onions and Bacon Recipe

Cheddar Pierogies with Caramelized Onions and Bacon is a comforting and savory dish that combines the classic flavors of cheddar cheese, sweet caramelized onions, and crispy bacon. This dish is perfect for a cozy dinner and is sure to satisfy your cravings for something rich and delicious.

Ingredients

Main Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1 large egg
• 1/4 cup butter, melted
• 1 cup shredded sharp cheddar cheese
• 2 large onions, thinly sliced
• 8 slices of bacon, chopped
• 2 tablespoons olive oil
• 1/4 cup butter (for frying)
• Salt and pepper to taste
• Fresh chives (for garnish)

Optional Add-Ins:

• 1/2 cup sautéed mushrooms
• 1/2 cup cooked and crumbled sausage
• 1/4 cup grated Parmesan cheese

Preparation

Prepping the Pierogies:

1. In a large bowl, combine the flour and salt.
2. Add the sour cream, egg, and melted butter, mixing until a dough forms.
3. Knead the dough on a floured surface until smooth, then cover and let rest for 30 minutes.

Preparing the Onions and Bacon:

1. Thinly slice the onions and set aside.
2. Chop the bacon into small pieces.

Recipe Steps

Making the Pierogies Dough:

1. Roll out the dough on a floured surface to about 1/8-inch thickness.
2. Cut out circles using a cookie cutter or a glass (about 3 inches in diameter).

Preparing the Cheddar Filling:

1. In a bowl, mix the shredded cheddar cheese with a pinch of salt and pepper.
2. Place a small spoonful of the cheese mixture in the center of each dough circle.

Cooking the Pierogies

Boiling the Pierogies:

1. Fold the dough over the filling to form a half-moon shape and press the edges to seal.
2. Bring a large pot of salted water to a boil.
3. Cook the pierogies in batches until they float to the surface, about 3-4 minutes.

Pan-Frying for Extra Crispness:

1. In a large skillet, melt the butter over medium heat.
2. Add the boiled pierogies and cook until golden and crispy on both sides, about 2-3 minutes per side.

Making the Toppings

Caramelizing the Onions:

1. In a separate skillet, heat the olive oil over medium-low heat.
2. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 20-25 minutes.
3. Season with salt and pepper.

Cooking the Bacon:

1. In the same skillet as the onions, cook the chopped bacon until crispy.
2. Remove the bacon and drain on paper towels.

Combining Everything

Assembling the Dish:

1. Place the cooked pierogies on a serving platter.
2. Top with caramelized onions and crispy bacon.

Final Touches:

1. Garnish with fresh chives.
2. Serve immediately.

Serving Suggestions

What to Serve Alongside:

1. Serve with a dollop of sour cream or a side of sautéed vegetables.
2. A fresh green salad complements the richness of the pierogies.

Beverage Pairings:

1. Pair with a light beer or a glass of white wine like Chardonnay.
2. A refreshing iced tea or lemonade also goes well with this dish.

Tips for Success

Perfecting the Dough:

1. Make sure the dough is smooth and elastic before rolling it out.
2. Don’t overfill the pierogies to prevent them from bursting during cooking.

Balancing the Flavors:

1. Adjust the amount of cheddar cheese and bacon to your taste preference.
2. Taste and season the onions well to ensure they complement the pierogies.

Variations

Vegetarian Option:

1. Omit the bacon and add sautéed mushrooms or spinach.
2. Use vegetable broth for boiling the pierogies.

Extra Cheesy Version:

1. Add a sprinkle of grated Parmesan cheese to the cheddar filling.
2. Top the pierogies with additional shredded cheese before serving.

Storage Tips

How to Store Leftovers:

1. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:

1. Reheat in a skillet over medium heat until warmed through.
2. Add a little butter or oil to the skillet to prevent sticking.

FAQs

1. Can I Use a Different Cheese?
   • Yes, you can use Gruyere, mozzarella, or even a mix of cheeses for a different flavor.
2. How Long Does This Dish Stay Fresh?
   • It stays fresh in the refrigerator for up to 3 days.
3. What Can I Substitute for Bacon?
   • You can use turkey bacon, pancetta, or omit it entirely for a vegetarian option.
4. Can This Be Made Ahead?
   • Yes, you can prepare the pierogies ahead of time and freeze them. Boil directly from frozen.
5. What Vegetables Can I Add?
   • Additional vegetables like spinach, bell peppers, or zucchini can be added for extra nutrition.

Conclusion

Cheddar Pierogies with Caramelized Onions and Bacon is a rich and satisfying dish that brings together the creamy goodness of cheddar, the sweetness of caramelized onions, and the smoky flavor of bacon. It’s a perfect meal for any occasion and is sure to become a family favorite. Give this recipe a try and enjoy a hearty, delicious meal!

Yield: 8

Cheddar Pierogies with Caramelized Onions and Bacon Recipe

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Cheddar Pierogies with Caramelized Onions and Bacon is a comforting and savory dish that combines the classic flavors of cheddar cheese, sweet caramelized onions, and crispy bacon. This dish is perfect for a cozy dinner and is sure to satisfy your cravings for something rich and delicious.

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Ingredients

• DOUGH
• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• 2 tablespoons salted butter, melted
• 1 cup plain full fat greek yogurt, plus more for serving
• 1 large egg
• FILLING
• 4 Russet potatoes, peeled and quartered (about 3 pounds)
• 2 tablespoons salted butter, at room temperature
• 2 cups shredded sharp cheddar cheese. plus more for topping
• 2 ounces cream cheese
• kosher salt and black pepper
• ONION BUTTER SAUCE
• 4 thick cut slices bacon, chopped
• 4 tablespoons salted butter
• 2 yellow onions, thinly sliced
• 3 tablespoons apple cider vinegar
• 1 tablespoon fresh thyme leaves

Instructions

1. To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 30 minutes.

2. To make the filling. Bring the potatoes to a boil in a large pot of cold water. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.

3. Drain the potatoes, return the potatoes to the pot and mash over low heat, adding the butter, cheddar cheese, and cream cheese. Season to taste with salt and pepper. 

4. Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of filling into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal, pressing out all the air. Be sure to keep the dough covered as you work to prevent from drying out. At this point, the pierogi can be flash-frozen on a baking sheet for 30 minutes, then transferred to a freezer bag and frozen for up to 3 months. 

5. When ready to cook, bring a large pot of salted water to a boil. Boil the pierogies in batches for 2-3 minutes, or until they float. Drain.

6. To make the butter sauce, cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean, then set back over medium-high heat and melt 1 tablespoon butter. Add the onions and cook 5 minutes, until softened. Add the apple cider, season with salt and pepper and continue cooking another 5-8 minutes, until the cider has evaporated and the onions are golden and caramelized. Add the remaining butter and thyme and cook 2-3 minutes, until the butter is browned. Remove from the heat.

7. Drop the pierogies into the sauce, gently tossing to combine. Spoon the pierogies and onions onto plates. Top with cheddar and bacon. EAT!

INSTANT POT

1. Combine the potatoes and 1 1/2 cups water. Cover and cook on high pressure/manual for 12 minutes. Once done cooking, use the natural or quick release function and release the steam. Drain the potatoes well.

2. Finish as directed above from step 3 on.