Description
Pierogi with Onion Gravy features soft, potato- and cheese-filled dumplings drenched in rich, caramelized onion gravy, creating a comforting Eastern European dish perfect for cozy meals.
Ingredients
Units
Scale
- 1 lb pierogi (homemade or store-bought, potato-cheese or cabbage)
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 large yellow onions, thinly sliced
- 2 tbsp all-purpose flour
- 2 cups broth (beef, chicken, or vegetable)
- 1/2 cup heavy cream or milk (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
- Optional: sour cream (for topping)
Instructions
- Bring a large pot of salted water to a boil. Add pierogi and cook until they float, then simmer 2–3 minutes. Remove with a slotted spoon and drain.
- In a skillet over medium-low heat, melt butter with olive oil. Add sliced onions and cook, stirring occasionally, until caramelized, about 15–20 minutes.
- Sprinkle flour over onions and stir to form a roux. Cook 2 minutes to remove raw taste.
- Slowly whisk in broth, scraping up any bits from the pan. Simmer until gravy thickens.
- Optional: Stir in cream or milk for a richer finish. Season with salt and pepper.
- Add pierogi to the gravy and gently toss. For extra texture, pan-fry or bake until edges crisp.
- Serve plates of pierogi topped with extra gravy, garnish with parsley or chives, and add a dollop of sour cream if desired.
Notes
- Use frozen store-bought pierogi for convenience.
- Caramelizing onions slowly brings out their sweetness.
- For crisp edges, pan-fry or oven-bake after saucing.
- Adjust gravy consistency with extra broth or milk when reheating.
- Gluten-free? Use gluten-free pierogi and flour.
Nutrition
- Serving Size: 3–4 pierogi with gravy
- Calories: 410
- Sugar: 7g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 35mg