Prep 10 mins
Cook 20 mins
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.
- 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
- 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.
- While water comes to a boil, thinly slice onions in a food processor fitted with slicing disk.
- 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.
- Add onions and cook, stirring occasionally, until golden, 12-15 minutes.
- Increase heat to high and cook, stirring frequently, until onions are dark brown and are caramelized.
- 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.
- Stir in dill and discard bay leaf.
- Boil pierogies according to package directions (5 to 7 minutes), then drain.
- Serve topped with tomato sauce and a dollop of sour cream.
I thought this was wonderful as a main dish! Found it on the epicurious website initially.
This is just outstanding. Wouldn't change a thing. Terrific with roast pork or pork chops!