Ingredients

• 12 fresh Pierogies (we like 'DELICIOUS FRESH PIEROGI')
• Olive Oil
• 4 Large White Onions
• Salt & Pepper

Directions for Cooking the Onions

1. The key to this meal is cooking the pierogies and onions SEPARATELY.
2. Peel the onions and cut the onions in half (either way). Thinly slice onion halves.
3. In a large pan, pour just enough olive oil to cover the bottom of the pan.
4. Turn the stove burner on LOW.
5. Throw the onions in the pan and place a lid slightly ajar to let some steam out.
6. Cook the onions for 45 to 50 minutes, stirring them every 2 to 3 minutes to ensure they don't burn.
7. Once the onions turn translusent brown, they are done. Turn off the stove and place into a plate.

Directions for Cooking the Pierogies

1. While the onions are cooking, get a CAST IRON with tall sides and pour a substantial amount of olive oil in the pan. Also, it is a MUST to put a heat resitant sleeve or wet dish cloth over the handle of the cast iron...it will get extremely hot.
2. Turn the stove burner on HIGH.
3. We will be cooking only 1 to 2 pierogies at a time. The key is to tilt the cast iron so the oil pools to one side (preferably the opposite side of the handle.)
4. When the oil is piping hot, submerge 1 or 2 pierogies in the olive oil. The goal is to flash fry them.
5. Cook the pierogies for 45 seconds to 1 minute, roatating the pierogis in the olive oil with a pair of tongs to ensure all sides are cooked.
6. Once the pierogies are golden brown, they are done. Take them out of the cast iron and place them on a plate lined with a paper towel.
7. Don't forget to add the onions when you serve your dish!