Pierogies With Tomatoes, Caramelized Onions And Dill

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 medium onions, quartered lengthwise
• 3 tablespoons vegetable oil
• 1 teaspoon caraway seed
• 1 turkish bay leaves or 1/2 california bay leaf
• 15 ounces diced tomatoes
• 1 cup reduced-sodium chicken broth
• 1 teaspoon sugar
• 1/4 cup chopped dill (more for serving)
• 24 frozen potato-cheddar pierogies (preferably mrs. t's, not thawed)
• sour cream, accompaniment

Recipe

• 1 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.
• 2 while water comes to a boil, thinly slice onions in a food processor fitted with slicing disk.
• 3 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.
• 4 add onions and cook, stirring occasionally, until golden, 12-15 minutes.
• 5 increase heat to high and cook, stirring frequently, until onions are dark brown and are caramelized.
• 6 carefully stir in tomatoes with their juice, broth, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper (juices may spatter) and simmer 3 minutes.
• 7 stir in dill and discard bay leaf.
• 8 boil pierogies according to package directions (5 to 7 minutes), then drain.
• 9 serve topped with tomato sauce and a dollop of sour cream.