12 oz. Pappardelle's Traditional Potato & Cheese Pierogi
1 medium onion, thinly sliced
2 apples, thinly sliced
6 tablespoons butter
A dollop of sour cream
Chives, minced, to taste
Salt & pepper, to taste
1. Bring a pot of salted water to boil, then lower heat to a simmer. Add pierogi and cook 5 mins; remove with a slotted spoon, pat dry, and set aside.
2. Heat a sauté pan to medium-low and melt 4 tablespoons butter; cook until brown and nutty, then add apples. Occasionally stir and cook until apples are soft and golden. Season to taste with salt and pepper.
3. While apples are cooking, heat another sauté pan to medium heat; add remaining butter, a splash of oil, and onions, cooking until caramelized. Season with salt and pepper and combine with brown butter apples.
4. Heat a non-stick sauté pan over medium heat, adding enough butter or oil to coat the bottom. Add pierogi, making sure not to overcrowd the pan, and cook until each side develops a golden brown sear. Remove from pan and drain on a paper towel if necessary. Top each warm pierogi with brown butter apple and onion mixture, a dollop of sour cream, and a sprinkle of chive.