Pierogies with caramelized onions and kielbasi

Two staples in any freezer in Northeastern Pennsylvania have to be pierogies and kielbasi. They are most definitely two great tastes that taste great together. I like to call them the Polish version of ravioli and meatballs.

The key to making this combination extra special is to take the time and care to caramelize the onions. You'll need at least 20 minutes or more to accomplish this task. It takes time, but the results are well worth it. I use both butter and olive oil to cook the onions.

Frozen pierogies, a link of kielbasi, one large onion, butter, and olive oil.

Slice the onions and kielbasi. In a large frying pan on medium-high heat, add the butter and a splash of olive oil. When the butter is melted, add the onions and season with kosher or sea salt and freshly ground pepper. Mix the onions, so that all are coated in the butter and oil. Allow the onions to cook undisturbed for about 5 minutes at a time before stirring. After 10-minutes of cooking, turn the heat down to medium. At about the 15-minute mark, you can put a pot of water on to boil to cook the pierogies.

The onions at the start of cooking.

The onions after 10 minutes of cooking.

The onions after 20 minutes of cooking.

After 20 minutes of cooking, move the onions to the outer part of the pan to make room for the kielbasi. Add the kielbasi slices and allow to brown for a few minutes.

The onions will continue to caramelize while the kielbasi browns. When the water for the pierogies comes to a boil, season the water with salt, then drop in the pierogies. They are ready when they float.

Remove pierogies with a slotted spoon or drain the whole pot of water, then add directly to the pan with the onions and kielbasi. Stir to combine.

You end up with the fabulous combination of sweetened onions, salty and smoky kielbasi, and the soft, creaminess of the pierogies.