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Pierogies with bacon, peas, and lightly caramelized onions are pure cozy comfort food and so easy to make! I love that this dish can flex effortlessly from an easy weeknight dinner to a holiday side dish, and satisfy the whole crowd along the way.

Small white plate filled with cheddar pierogies in a sauce of butter, caramelized onions, bacon, and peas.

Pierogies for President!

OK, maybe we can’t elect pierogies to public office, but they do solve their fair share of everyday problems in the dinner department, and doesn’t that deserve some credit? This particular combination elevates the cozy, cheese and potato-filled dumplings by pairing them with lightly sweet caramelized onions, crisp salty bacon, tender peas, and a hint of woodsy thyme.

As a born and raised Pittsburgh girl, I know that pierogies are always appropriate fare. Make this for dinner on a busy Tuesday. Add it to the menu as a side on Christmas Eve. Serve it up as a game day dish that bridges the gap between snacks and dinner. These are all correct usages of the humble yet wonderful pierogie. Enjoy!

Ingredients & Substitution Notes:

Labeled overhead photo of frozen pierogies, uncooked bacon slices, a whole yellow onion, frozen peas, fresh thyme, butter, apple cider vinegar, and salt, all measured into prep bowls and ready to cook.
  • Frozen pierogies. Mrs. T’s is a classic brand that’s stocked in the freezer of aisle of all major grocery stores. I usually just grab some in a pick-up order at Target! Wegman’s pierogies are also delicious, some local grocers make their own, and if you want to make them homemade, by all means.
  • Bacon. So much flavor.
  • Onion. A yellow onion, peeled and thinly sliced, is my go-to, but a sweet onion such as Maui or Vidalia, or another white or red onion, will also be delicious. Any onion you’d caramelize is a good choice.
  • Apple cider vinegar. This adds just a touch a tang to the onions.
  • Butter and kosher salt.
  • Frozen peas. You could just leave these out, certainly, or substitute with another veggie. But there’s no easier way to incorporate at least a touch of green right into this skillet.
  • Thyme. A fantastic herb with peas, thyme adds a hint of woodsy flavor and aroma. You can use roughly 3 teaspoons of fresh leaves — try to pluck the tiny leaves from the tough stems — or 1 teaspoon of the dried herb.

How To Make Easy Pierogies with Bacon:

Begin by cooking the bacon to your desired level of crispness. Use a large skillet, so that you can use the rendered bacon fat to help caramelize the onions and serve as the base for the sauce. And have less to wash! Remove bacon from the pan and wipe out about half of the fat.

Add the thinly-sliced onions to the pan together with one Tablespoon of butter. Let these cook and soften. After about 5 minutes, add apple cider vinegar and a pinch of salt, then continue to cook, stirring occasionally.

Pro Tip

The key to this recipe is letting the onions cook as long as possible. True, deeply caramelized onions take time and can’t be rushed along. We can get them nice and tender and sweet in about 15 minutes for the purposes of this weeknight meal, but if you have extra time, by all means let those onions hang out over medium or even medium-low heat for awhile before boiling the pierogies and moving ahead.

Close up of pierogies in a skillet with lightly browned butter, caramelized onions, peas, and bacon.

Boil a large pot of water and cook pierogies just until they float. This typically takes just 3-4 minutes. Drain cooked pierogies and set aside.

Add more butter, peas, and thyme to the skillet with the onions. Let the butter melt and develop golden brown flecks, then stir in the pierogies and toss well to coat.

Crumble the bacon on top and dig in!

Serving Suggestion

Another classic addition to these pierogies with caramelized onions is sour cream! You can dollop it onto the skillet or individual portions, or serve as a dipping sauce for the sour cream lovers in the house.

Overhead view of a large cast iron skillet filled with pierogies, caramelized onions, brown butter, peas, and bacon.

Storage Tips:

Store leftovers tightly covered in the fridge for 3-4 days.

Reheat portions in the microwave or in a small skillet over medium heat. If using the microwave, be sure to lightly cover the dish with a plate or paper towel to minimize splatter of the butter sauce.

I don’t recommend freezing this one. Once cooked, pierogies don’t hold their texture very well frozen and thawed again.

Angled view of a small plate with a generous serving of pierogies with bacon, onions, and peas.

Related Recipes:

Get your next fix of these delightful dumplings with my favorite sausage and pierogie skillet, or this super easy sheet pan mini pierogie and veggie dinner.

You’ll also love this simple pasta with bacon and peas, chicken with bacon and balsamic mushrooms, and brown butter bacon tortellini. Classic combinations work for a reason!

If you try these Pierogies with Bacon and Peas, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

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Pierogies with Bacon, Peas, and Caramelized Onions

Pure cozy comfort food and so easy to make! I love that this dish can flex effortlessly from an easy weeknight dinner to a holiday side dish, and satisfy the whole crowd along the way.

Ingredients

  • 4-5 slices bacon
  • 4 Tablespoons butter divided
  • 1 small or medium yellow onion peeled and cut into long, thin strips
  • 1 pound frozen pierogies any flavor
  • 2 Tablespoons apple cider vinegar
  • 1/4 teaspoon kosher salt
  • 1 cup frozen peas
  • 1 teaspoon dried thyme or 3 teaspoons fresh thyme leaves

Instructions

  • Cook the bacon in a large skillet over medium heat until crisp. Remove to a paper towel-lined plate and set aside.
  • Wipe some of the fat out of the skillet, then return it to medium heat and melt 1 Tablespoon of the butter inside. Add sliced onion, cover, and cook, stirring occasionally.
  • As the onions soften, boil a large pot of water. Add frozen pierogies and cook for 3-4 minutes, just until they float to the top. When done, drain and set aside.
  • After the onions have been in the skillet for about 5 minutes, stir in the apple cider vinegar and kosher salt. Cover again for about 2 minutes, then take the cover off of the skillet and keep cooking for another 8 minutes or so. The vinegar will simmer off; the onions should be very tender and developing golden brown spots. Stir in the peas, followed by the remaining 3 Tablespoons butter and thyme.
  • Simmer this mixture over medium heat for 3-4 minutes, until the butter is melted and beginning to brown. Meanwhile, crumble or chop the cooked bacon into small pieces.
  • Add the drained pierogies to the skillet and toss well to coat with the butter and onions. Top with bacon and more thyme, if desired. Serve warm.

Nutrition Estimate

Calories: 407 kcal, Carbohydrates: 40 g, Protein: 10 g, Fat: 23 g, Saturated Fat: 11 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 7 g, Trans Fat: 0.5 g, Cholesterol: 52 mg, Sodium: 530 mg, Potassium: 371 mg, Fiber: 4 g, Sugar: 4 g, Vitamin A: 645 IU, Vitamin C: 17 mg, Calcium: 48 mg, Iron: 3 mg
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