Easy Blackstone Pierogies and Onions
Description
Crispy, golden pierogies cooked on a Blackstone griddle with sweet caramelized onions and garlic. This easy Blackstone pierogies and onions recipe is ready in 15 minutes — perfect for a quick snack, appetizer, or weeknight dinner. No boiling, no thawing required.
Ingredients
- 16 pierogies, frozen or fresh (about one 16 oz bag)
- 2 tablespoons butter, or oil (divided)
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper
- For serving: sour cream and chopped fresh herbs
Instructions
- Heat your Blackstone griddle over medium heat (about 350–375°F) — hot enough to sizzle, but not smoking.
- Add about 1 tablespoon of butter or oil. Add the sliced onions and minced garlic and sauté, stirring occasionally, for 5–7 minutes until caramelized and golden.
- Slide the onions and garlic to a cooler edge of the griddle to keep warm.
- Add the remaining butter or oil to the open griddle surface. Place the pierogies flat and cook 4–5 minutes per side, until golden and crisp. Season with salt and pepper as they cook.
- Toss the cooked pierogies with the caramelized onions and garlic to combine.
- Serve hot, garnished with fresh herbs, with sour cream on the side for dipping.
Equipment
- Blackstone Griddle
- Hibachi spatulas
- Cooking Oil
Notes
- Cooking from frozen? Stick to medium heat so the centers warm through before the outside over-browns.
- For an extra-crispy crust, thaw and pat dry first, then cook hotter.
- Turn it into a meal by adding sliced kielbasa or smoked sausage with the onions.
Nutrition
Serving: 1ServingCalories: 104kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 533mgPotassium: 60mgFiber: 1gSugar: 1gVitamin A: 121IUVitamin C: 2mgCalcium: 19mgIron: 1mg