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Classic Sour Cream and Onion Sauce Recipe

Polish · Condiment · 30 min total

A creamy, tangy sauce with caramelized onions that perfectly complements pierogi, adding richness and depth to each bite.

Ingredients

• 2 tablespoons unsalted butter
• 1 large yellow onion, thinly sliced
• 1/2 cup sour cream
• 2 tablespoons whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh chives (optional)

Instructions

1. Melt butter in a skillet over medium heat. Add sliced onion and cook, stirring occasionally, until golden brown and caramelized, about 15-20 minutes. Reduce heat if browning too quickly.
2. In a small bowl, whisk together sour cream, milk, salt, and pepper until smooth.
3. Remove skillet from heat and let onions cool for 2 minutes. Stir in sour cream mixture until well combined.
4. Return skillet to low heat and warm gently, stirring constantly, for 1-2 minutes. Do not boil.
5. Taste and adjust seasoning. Stir in chives if using. Serve warm over pierogi.

Tips

• For a richer flavor, use full-fat sour cream.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently.
• This sauce also works well with potato or cheese pierogi.

More about Pierogi accompaniment →

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