Pierogies with Kielbasa and Caramelized Onions (serves 4...but let's be real...more like two hungry people)
- 3 TB olive oil, divided
- 1 large yellow onion, thinly sliced
- 1 lb frozen potato and cheddar pierogies, do not thaw
- 1 lb kielbasa, sliced, any variety will work
- 2 TB apple cider vinegar
- 2 TB whole grain mustard
- fresh parsley, chopped for garnish (optional)
In a large saucepan, heat 2 T olive oil over medium heat. Add onions, stirring occasionally, until they turn a golden color, about 15-20 minutes. Spread pierogies on top of onions in a single layer. Lower heat to medium, cover pan and let cook another 5 minutes, stirring every other minute. Add sausage slices and continue to cook, stirring occasionally, until pierogies and sausage are cooked through and starting to turn golden brown.
Meanwhile, in a small bowl, stir together vinegar, mustard and remaining 1 TB olive oil.
Add dressing to pan with the sausages, pierogies and onions and toss to combine. Season with salt and pepper, if needed. I did not add salt because this was plenty salty enough. And I LOVE salt!
Garnish with parsley, if you want.