1 box Piroghe (also known as Piroshki), any flavor (I like cheese and onion)
1 large onion, quartered and cut across the grain into thin strips (see below)
pinch of sugar
1 ~ 4 cloves garlic, crushed (use more or less to your taste)
1-2 TBS butter
salt and pepper to taste
sour cream to taste

1. Start the onions before you even start the water boiling,. Rule of thumb is that the onions can wait; the pedaheh only takes about 5-8 minutes to cook.
2. Cut the onion into quarters, then across the grain, thinly so you have thin sticks of onions.
3. Melt down some butter and toss the onions into the butter with some salt, pepper. Keep it on medium low heat. You want to sweat down and carmelize the onions, not fry them. Once some moisture appears, then add a sprinkle of sugar which will help them carmelize.
4. Start the pot of salted water boiling at this point.
5. When the onions become soft, throw in some garlic. Be careful on the amount because it can knock your socks off cooking it like this. Watch the heat carefully on the onions. You don't want to burn them. What you want is a carmel color and a sweet taste. Slow cook them until they basically start to bunch up in the pan. Add more butter as needed just to keep them from sticking to the pan. Watch them closely, no running to the computer. I swear you can look away for 10 seconds, turn back around, and the whole batch is burnt. Cook them until you think they are almost done, then cut the heat. The residual heat in the pan could be enough to burn them, so continue to watch closely until it cools down. 6. When the water is boiling, keep the stove at maximum as they suck a lot of heat out of the water since they are frozen. Stir them RIGHT away or they will settle and stick to the bottom. Once the boil is established again, you can reduce the heat to medium-high and cook them for 5-8 minutes. When the peroghy float, wait another 2 minutes of cooking. Kinda poke them down with your spoon, if they drop, then float back up right away, they are done. You want a firm texture, they can get mushy really quick. 7. Drain them, place them on your serving platter, and spoon the onions over them. Spoon as much butter from the pan onto the Pedaheh as you like. This way you can control the amount of butter and it isn't overly greasy. The onions will be clumpy, so try to spread them out as much as possible. Lotsa fresh pepper, and a dollop of sour cream on top finishes it off.
~*~ From Allan the Hungarian ~*~