Remove perodgies from freezer and lay out to thaw briefly while preparing onions.
Saute onions in butter or margarine until clear.
Add perogies to onions and stir to coat. Place perogies in slow cooker and cover with whipping cream. Whipping cream should almost cover the perogies. Cook on low in slow cooker for 2.5 to 3 hours.
Add bacon bits for garnish and taste.
Originally Submitted
12/4/2011
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