2 Large Sweet Onions
Made more by feel than measuring (if anyone really needs measurements just ask and when I make them next I will measure everything out).
Add flour to a bowl, I am guessing we used about 3 cups on this batch. Add eggs to moisten the flour, we used three, but it turned out a little dry so we moistened the batter with milk (we were running short on eggs). This is actually a basic egg noodle. You want the dough to be sticky. Set inside refrigerator to rest for a bit, in this case it was around 30 minutes.
Mix Cottage Cheese with seasonings of your choice, we used parsley and Greek seasoning adding an egg and mixing well. You are making enough filling for your dough. In this case I believe it was about 2 cups of cottage cheese mix.......or so. I promise to work on the measurements but as you make them you will learn how easy it is to make large or small batches just by feel.
Sliced the large onions in rings and saute in butter, lots of butter. Caramelize the onions.
Start to boil a large pot of water.
Take the dough out of the refrigerator and in small batches stretch out or roll on a floured surface. Mom is so good at this that she only needs to use her palms to flatten, no roller needed. Cut into squares. Drop cottage cheese filling onto one side using a teaspoon, dip your finger in water and dampen the edges of the dough, fold over and seal.
Drop the raw pierogies in the pot of boiling water. The pierogies will float when cooked, ladle out and put into onion pan. Coat the pierogies with the onions and continue cooking for a short period, they are wonderful when slightly browned.