Pierogies With Tomatoes, Caramelized Onions And Dill

1. 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. 2

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

3. 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. 4

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

5. 5

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

6. 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. 7

   Stir in dill and discard bay leaf.

8. 8

   Boil pierogies according to package directions (5 to 7 minutes), then drain.

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.