Cooked pierogies crisp up beautifully in a hot pan, and a tangle of caramelized onion turns them into something worth making time for. This is the fastest way to use up what you have, with a tender interior and a golden crust.

Serves 2. 25 minutes, 20 at the stove.

About 1630 calories a serving, 53 g protein, 304 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need handful (about 8 to 10) cooked pierogies, 1 large onion, 2 tablespoons oil, to taste salt, to taste pepper.

1. Slice 1 large onion into thin half-moons and warm 2 tablespoons oil in a large skillet over medium heat. Add the onion with a pinch of salt and cook, stirring often, until it turns soft and golden, about 12 to 15 minutes; this is your base.15 min
2. Push the onion to the edges of the pan, raise the heat to medium-high, and add a handful of cooked pierogies to the center. Let them sit without stirring for 2 to 3 minutes until the bottoms turn golden and crisp, then turn and cook the other side for another 2 to 3 minutes.6 min
3. Toss the pierogies with the caramelized onion, season with salt and pepper, and serve right away while the crust is still crisp.

Note Sour cream is the classic partner if you have it; otherwise, a dollop of yogurt adds richness. Leftovers keep refrigerated for three days and reheat well in a hot pan. Serve with a side salad or pickled vegetables to cut through the richness.

Frozen pierogies finish in a hot skillet while onions soften alongside, this is dinner without defrosting, ready in twenty minutes. The crisp bottoms and tender insides need only a dollop of sour cream to satisfy.

Serves 2. 25 minutes, 20 at the stove.

About 1330 calories a serving, 41 g protein, 232 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 6 pierogies, uncooked, 2 tablespoons butter, 1 medium onion, to taste salt, to taste pepper, 1/2 cup sour cream.

1. Slice 1 medium onion into thin half-moons. Heat 1 tablespoon of butter in a large skillet over medium-high heat until it foams, add the onion, and cook, stirring often, until it turns deep golden brown, about 10 minutes; season with salt and pepper and push to the edge of the pan.10 min
2. Add 1 tablespoon of butter to the cleared center of the pan, let it melt and foam, then add 6 uncooked pierogies in a single layer, taking care not to crowd them. Cook without moving until the bottoms are golden and crisp, about 4 minutes.4 min
3. Turn the pierogies and cook the other side for another 3 to 4 minutes, until golden and a fork pierces the dough easily. Toss gently with the caramelized onions and transfer to a plate.4 min
4. Serve at once with 1/2 cup of sour cream on the side for dolloping.

Note Swap the butter for oil if you have it and prefer the taste. Leftovers keep, refrigerated, for two days and reheat in a dry skillet. Serve with a simple salad or steamed green vegetables on the side to stretch the meal.

These leftover pierogies get a second life in a hot skillet, crisped and browned until their edges are golden. Caramelized onions and a dollop of sour cream turn them into dinner for two without fuss.

Serves 2. 25 minutes, 20 at the stove.

About 780 calories a serving, 21 g protein, 119 g carbohydrate, 23 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need 3 to 4 halves pierogies, 2 tablespoons butter, 1 medium onion, to taste salt, to taste pepper, 1/2 cup sour cream, small handful fresh dill or chives.

1. Slice 1 medium onion into thin half-moons and set aside. Heat 1 tablespoon butter in a large skillet over medium heat, add the onions with a pinch of salt, and cook for 12 to 15 minutes, stirring occasionally, until they are soft and golden brown; transfer to a plate.15 min
2. Wipe out the skillet and add 1 tablespoon butter over medium-high heat. Arrange the 3 to 4 pierogi halves in the pan and cook for 3 to 4 minutes on each side, until the edges are crispy and browned, then season lightly with salt and pepper.8 min
3. Return the onions to the skillet to warm through, then divide the pierogies and onions between two plates. Top each with a spoonful of sour cream and a few snippets of fresh dill or chives.

Note Swap sour cream for Greek yogurt if you have it. Leftovers keep refrigerated for two days and reheat well in a dry skillet. Serve with a simple green salad or a glass of cider to round out the meal.