I am not going to lie to you guys. These caramelized onion, cheddar, and potato pierogies are no joke. They are best attempted with at LEAST one other person helping you. Assembly line style is best. If you can tackle it though, the end result is really, really, really worth the extra effort. They are amazing. At the end of making these I was too exhausted to enjoy them properly. They certainly CAN be done alone. I’ll never do it again, by myself, but you might be tougher than I am. The magic happened when I left the boiled but not sautéed pierogies in the fridge for a few days, and then fried them up and topped them with the sour cream, bacon, and even MORE caramelized onions. Then ate them. That, my friends. That changed my mind. That made me think that the hours of work WAS worth it. No frozen, store-bought, mass produced product can compare to these. It isn’t possible. Maybe a restaurant version could, but I haven’t seen them on many menus.
First things first…get your large pot of water boiling and your potatoes peeled and ready to go in.