Barbequed Onions, Pierogies, Fried Onion Rings

Barbequed Onions

  • 5 medium onions
  • 1 cup catsup
  • 1 cup water
  • ¼ lb. butter or margarine
  • 1 Tbsp. lemon juice
  • 2 Tbsp. sugar
  • 2 Tbsp. mustard
  • 2 Tbsp. Worcestershire sauce

Slice the onion into thick slices. Combine all the ingredients in a saucepan over high heat. Bring the mixture in the saucepan to a boil. Reduce the heat and simmer for 15 minutes. Serve the barbequed onions over hotdogs or hamburgers.


  • 2 cups cold mashed potatoes
  • 1 16 oz container sour cream
  • 3 cups flour
  • ½ cup butter or margarine
  • 2 large onions, chopped

In a large bowl place the sour cream and mix in the flour to make a dough. Roll the dough on a floured surface until the dough is about 1/16 inch thick. Use a cookie cutter or glass to cut rounds about 3 ½ inches across. Re-roll the unused dough and make more rounds. You can do this about 4 times, but after that the dough gets hard to use. Place 1 teaspoon of the mashed potatoes in the center of each round. Fold over the dough into a half-moon shape and press and seal the edges together with a fork. As the pierogies are filled place them aside under a towel to prevent the dough drying out. In a large skillet melt the butter or margarine over medium-low heat. Add the onions and cook the onions until they are translucent, about 4-5 minutes. Remove the onions from the pan and set aside. Let the butter remain in the pan.

Bring a large saucepan of water to a boil. Carefully drop a few of the filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes. Reheat the butter still in the skillet over medium heat. Gently take the pierogies from the water using a slotted spoon. Be careful since they will break easily. Place the pierogies in the skillet to brown on the bottom, about 3 minutes. Butter a baking sheet and place the fried pierogies on the baking sheet, sprinkle them with the cooked onions and keep them warm in the oven on a low setting until ready to serve.

Fried Onion Rings

  • 3 large Bermuda onions
  • 1 ½ cups beer
  • 1 ½ cups flour
  • 3-4 cups shortening

Using a wire whisk blend together the flour and beer. Cover the bowl and set it aside at room temperature for about 3 hours. Cut the onions into ¼ inch thick slices and separate the slices into rings. Place the shortening in a large heavy pan and heat. Dip the onion rings into the beer batter and fry in the shortening until they are lightly browned. Remove the fried onion rings from the pan and drain on paper towels.