Ingredients

• 2 sweets onions
• 2 tablespoons avocado oil or canola oil

Instructions

1. 1 Trim the ends of the onions, cut in half lengthwise, and peel. Thinly slice the halves vertically from top to bottom.
2. 2 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.
3. 3 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.
4. 4 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.

Nutrition per serving