Pierogis

1. Boil pierogis; remove wheh floating.

2. Chop onion (not too small).

3. Sautee onion lightly, they should need more time than the pierogis.

4. Add pierogis to pan.

5. When close to done, turn down the heat and add lemon, thyme, salt, and pepper.

6. Cook until golden.

7. Serve into a bowl, top with parmesan and any additional salt, pepper, or lemon juice to taste.

I recommend the pierogis from Fresh Thyme, given their quality and price.

A good nonstick pan is important for avoiding a ripped-noodle potatoey mess.

Covering the pan for a period as soon as lemon is added will make it absorb better.