Classic Pierogi Topping Recipe
Polish · Condiment · 30 min total
A rich and savory topping of caramelized onions and crispy bacon, perfect for enhancing your homemade or store-bought pierogi.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 4 slices bacon, diced
- 2 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon sour cream (optional, for serving)
Instructions
- In a large skillet over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate; set aside. Pour off all but 1 tablespoon of bacon fat from the skillet.
- Add the butter to the skillet with the reserved bacon fat. Once melted, add the sliced onions and salt. Cook over medium heat, stirring occasionally, for 15-20 minutes until the onions are deeply golden and caramelized. Reduce heat if they start to burn.
- Stir in the cooked bacon and black pepper. Cook for 1 minute more. Remove from heat.
- Serve warm over pierogi, with a dollop of sour cream if desired.
Tips
- For extra flavor, add a splash of white wine or chicken broth during the last 5 minutes of caramelizing the onions.
- Leftover topping can be refrigerated in an airtight container for up to 5 days; reheat gently before serving.
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