Pierogies With Tomatoes Caramelized Onions And Dill

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An eastern european take on on ravioli, this polish dish is just as comfortable with store bought cheese pierogies and a lively sauce of tomatoes, onions with dill & caraway seeds. This is comfort food alright! Gourmet magazine, october, 2007.

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Steps

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Bring 4 quarts water to a boil in a large pot , then reduce heat and keep at a bare simmer , covered , until ready to use.

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While water comes to a boil , thinly slice onions in a food processor fitted with slicing disk.

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Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers , then cook caraway seeds and bay leaf , stirring , until fragrant , about 30 seconds.

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Add onions and cook , stirring occasionally , until golden , 12-15 minutes.

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Increase heat to high and cook , stirring frequently , until onions are dark brown and are caramelized.

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Carefully stir in tomatoes with their juice , broth , sugar , 3 / 4 teaspoon salt , and 1 / 2 teaspoon pepper and simmer 3 minutes.

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Stir in dill and discard bay leaf.

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Boil pierogies according to package directions , then drain.

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Serve topped with tomato sauce and a dollop of sour cream.

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Ingredients

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onions, vegetable oil, caraway seed, bay leaves, diced tomatoes, reduced-sodium chicken broth, sugar, dill, pierogies, sour cream