Season the 2 gallons of water with the 1-tablespoon of salt and bring to a boil.
Finely julienne the yellow onion and place the onions in a mixing bowl and toss them together with the CHA! by Texas Pete®. Let the onions marinate for 15-20 minutes and squeeze the onions by hand to drain off the excess liquid that purges from the onions. Place the squeezed onions into another mixing bowl and season them with salt and pepper. Add the cornstarch and mix the onions until they are coated evenly with the cornstarch. Shake off the extra corn starch from the onions and carefully place them in the deep fryer to fry for approximately 1-2 minutes or until golden brown and crispy. Mix them while they are frying so they do not stick together. Drain the onions on paper towels to absorb the excess grease and allow them to cool.
Mix the CHA! by Texas Pete® with the barbeque sauce and warm it in a small saucepot.
Boil the pierogies first, if needed, according to the instructions that are found on the package. Drain them well. Fry them in batches in a large sauté pan with the butter until they are golden brown and crispy on both sides. If directions indicate, directly fry in the butter until golden brown and crispy. Season them with salt and pepper
Place the Pierogies into a mixing bowl and toss them together with the spicy CHA! barbeque sauce to coat them evenly on all sides and then arrange them on a serving platter. Garnish the top of the Pierogies with a handful of the crispy fried onions and serve.