Ingredients

Caramelized Onions:
2 sweet onions
2 tablespoons avocado oil or canola oil

Pierogies:
1 (16 ounce) package frozen cheese and potato pierogies
2 tablespoons unsalted butter
1 tablespoon avocado oil or canola oil
salt and freshly ground black pepper to taste

Toppings:
1/3 cup sour cream
3 strips cooked, crisp bacon, crumbled
3 tablespoons grated Parmesan cheese
chopped fresh parsley or chives
4 fresh lemon wedges

Directions

Trim the ends of the onions, cut in half lengthwise, and peel. Thinly slice the halves vertically from top to bottom.

Heat oil in a large skillet over medium heat. Add onions to skillet, tossing until well coated. Stir until they start to soften, then reduce heat to medium-low. Cook until onions start to brown, 15 to 20 minutes, stirring frequently. If they start to stick to the skillet, add a little water.

Meanwhile, heat butter and oil in a large nonstick skillet over medium heat, add pierogies in a single layer, and cook for about 16 minutes or according to package directions, flipping halfway through. Season with salt and pepper.

Transfer pierogies to a serving plate. Add a dollop of sour cream to each pierogi, top with caramelized onions and crumbled bacon. Sprinkle with Parmesan cheese and parsley, and serve with lemon wedges.