This was for a pot luck, and I had to make 3 dozen pierogi all at the same time. Baking was the only reasonable solution. How to impart a unique flavor: creole seasoning and butter with a whole lot of caramelized onions. I also did some special chipotle sour cream to really amp up the flavor. I hope you like it. Now, credit where credit is due. Tonya’s Ukrainian Yummies makes the best pierogi that I have ever had or at least in the last 40 years since I left Detroit. Thank you Tanya. Go to the Warrenton Farmers Market and try them if you don’t believe me. You won’t regret it.

3 9 x 13 metal pans
36 pierogis
4 sticks butter
3 sweet onions sliced thin
1 tablespoon garlic powder
1 tablespoon balsamic vinegar
1 tablespoon creole seasoning
16 ounces sour cream
1 tablespoon adobe sauce from canned chipotle

Heat oven to 375.

Melt 4 sticks of butter.

Add 1 stick butter and sliced onions in a large skillet. Cook for 10 minutes on medium until slightly brown. Add balsamic vinegar. Cook for an additional 4-5 minutes.

Add 1 stick melted butter to each metal pan.

Arrange pierogis in pan so they don’t touch, 12 per pan.

Add onions around each pierogi.

Sprinkle garlic powder and creole seasoning over pierogis

Bake for 10-12 minutes.

Turn pierogi over and bake for 12-15 minutes.

Mix 1 tablespoon adobo sauce from canned chipotle and add to 1 pint of sour cream. Mix well.

Top pierogi with sour cream.

Serve.