This perogies-meets-poutine dish—loaded with cheese, gravy, bacon and onions—makes for the ultimate recipe mash-up!
Place bacon in a large frying pan and set over medium heat. Cook, turning occasionally until crisp, 5 to 10 minutes. When bacon is done, remove to paper towels and pat dry. Pour bacon fat from pan. Set aside for another use, if you like.
Meanwhile, thickly slice onion. Add onions to bacon-fat coated pan. Cook stirring often until golden and fried, 7 to 10 minutes.
Place perogies in a medium boiling water. Boil for 3 to 5 minutes and remove from water using a slotted spoon.
Add 1 tbsp of butter to frying pan and heat until it coats the pan. Add perogies and fry for 3-4 minutes per side.
Meanwhile, heat gravy.
Arrange perogies on a large dinner plate. Top warm perogies with cheese curds, fried onions, gravy, green onion, sour cream and bacon.