pocket full of potato (and cheese) (topped with caramelized red onion)
While visiting family in Canton over the holidays we went to Gervasi Vineyard, a sprawling Ohio winery. With a gift shop, villa suites to stay in, a wine bar called "The Crush House", live music, meeting space, golfing, and of course a bistro restaurant this place is worth a visit if you are in the area. We visited the gift shop and restaurant. I was inspired by an appetizer we had there and have created my own version for this post.
Potato and cheese pierogies are fried, smothered in caramelized red onions, and served with sour cream. This is an appetizer that requires a fork for sure. Pair with a sweet and spicy red wine, such as Gervasi's Zin Zin, and enjoy. Here's how to make these tasty potato pockets...
Ingredients - makes 12
Extra-Virgin Olive Oil
2 C Red Onion, thinly sliced
1 T Red Wine Vinegar
Salt & Pepper
12 Potato & Cheese Pierogies (suggest Mrs. T's)
To Serve: Sour Cream topped with Chives
Directions
In a skillet over medium heat add 2-3 tablespoons of oil. Add the onion and cook for 35-40 minutes, stirring occasionally. While the onions cook monitor the heat and lower it as needed to prevent the onions from burning. As they cook the onions will reduce by half and become sweet by caramelization.
About 10 minutes before the onions are finished cooking, heat a large skillet over med-high heat. Add 1-2 tablespoons of oil and the pierogies in a single layer. Cook about 5 minutes on each side until warmed through and browned. Remove to a serving platter.
Finish the onions by deglazing the pan with the red wine vinegar. Season to taste with salt and pepper. Top the pierogies with the onions and serve immediately. Serve with sour cream topped with minced chives. Enjoy!
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