• Bake the fries according to package instructions.
• Cook the pierogies according to the package instructions. You can have them boiled or fried.

For the Gravy

• In a large skillet over medium heat, melt the butter. Add the flour and whisk, cooking the flour for a minute or two until there is no raw flour and the mixture has darkened in color a bit.
• Slowly stream in the stock, whisking constantly to avoid lumps. Simmer gravy for 5 minutes or so until thickened. Season with salt and pepper, tasting as you go.

For the Toppings

• Fry the onions for 5-6 minutes until they brown. Add water to loosen the bits on the bottom of the pan. Cook until it mostly evaporates, about a minute. Add the butter and let it melt. Remove from heat and set aside.
• Fry the bacon until cooked to your preferred doneness.
• Assemble: Plate each portion of fries. Add cheese curds and gravy. Add three pierogies to each plate (or more or less). Pour a bit more gravy on top. Garnish with onions, bacon, and sliced green onions. Drizzle with sour cream or add sour cream in dollops. Serve.