Spread sliced onions and mini pierogies onto a rimmed baking sheet and toss with 2 tbsp olive oil. Season to taste with salt and bake for 18-22 minutes, or until onions are cooked through and pierogis are tender.
While that cooks, add cranberries, orange juice and zest, and granulated sugar to a small pan and cook on stove over medium heat, stirring often until cranberries have burst and liquid has thickened. This should take about 5-8 minutes. Remove from heat and let cool.
Fold the cranberry mixture into your sour cream and mix to combine. Then serve alongside the pierogies and onions.
Mini Classic Cheddar
You just can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket.
Try Mrs. T’s Mini Classic Cheddar Pierogies baked, boiled, sautéed, or grilled!