Pierogis Smothered in Sweet Onion, French Radishes, Fresh Basil & Olive Oil


Adding a simple but delicious “twist” to your favorite homemade, locally made or store bought pierogis ~ fried sweet onion and French radish slices, fresh basil, black pepper and a drizzle of olive oil.

I LOVE pierogis! They are one of the ultimate comfort foods for me. One of these days I’ll get the courage to make my own from scratch, but sometimes you need an easy weekday meal that’s satisfying, tasty and doesn’t require a huge amount of “prep” time. That is where this recipe comes in! 🙂 Take your favorite pierogis – whether you have some homemade on hand and maybe froze for a rainy day, some locally made pierogis (my FAVORITE for anyone local to the Reading area are from Oley Ravioli!) or store bought pierogis (the ones pictured on this post are actually gluten free ones that were frozen, since I was sharing the meal with someone who doesn’t eat gluten or dairy). So really, you can tweak this to whatever you desire! The radish and onion add some extra flavor and dimension to a simple dish, and really “dress-up” the meal to make it a bit fancier looking. Thank you Taproot Farm for the beautiful French radishes and sweet onion used in this recipe. I hope you all enjoy this simple and comforting recipe as much as we have – happy cooking!

Makes 4 Servings

Recipe by © Alysha Melnyk 2018


Kitchen Tools:

Pasta Pot

Slotted Spoon

Sauté Pan



Olive Oil

24 Pierogis of Choice (*I have used a potato and onion version before and also a cheese and potato version)

1 Large Sweet Onion, Sliced/Diced

1 Bunch French Radishes, Sliced Thinly (*You can also add less depending on your radish preferences)

For Topping: Fresh Basil, Salt, Pepper and Olive Oil/Truffle Oil/etc.



  1. First, cut up your onion and radishes, tear basil if desired.
  2. Next, cook your pierogis according to package instructions.
  3. While the water is heating to cook the pierogis, combine 1 tablespoon olive oil, sweet onion and radish in the sauté pan and cook on medium heat until vegetables are translucent and slightly browned.
  4. Transfer cooked vegetables to serving bowl.
  5. Once pierogis are done cooking, make sure to drain them properly using a slotted spoon.
  6. Place pierogis directly on top of the onion/radish mix and use a spoon to gently combine everything.
  7. Top pierogis with fresh basil, black pepper, salt and a drizzle of oil if desired.
  8. Enjoy! 🙂