1 box (16 oz) of Mrs. T's Pierogies (12 pierogies)
1 large sweet onion, sliced into thick strips
2 tablespoons duck fat
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Sea salt and black pepper, to taste
Sour cream, for serving
Directions
Preheat a griddle to low heat and add 1 tablespoon of duck fat. Toss in the sliced onions to coat them evenly, and arrange them in a single layer on the griddle.
Place the frozen pierogies on top of the onions and allow the onions to cook on low heat while the steam begins to thaw the pierogies. This should take about 2-3 minutes.
Drizzle the remaining duck fat over the pierogies and onions, if needed or desired. Toss to combine the onions and pierogies together. Let them cook, tossing every 1-2 minutes, until the pierogies are heated through and cooked to your preference. You can choose between a soft and fluffy exterior with translucent onions or a toasty exterior with charred onions.
Season the pierogies and onions with salt, pepper, garlic powder, and onion powder to taste.
Plate the griddled pierogies and onions, and serve with sour cream on the side. Enjoy!
