Pierogies With Tomatoes, Caramelized Onions and Dill

Total Time
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.

Ingredients Nutrition


  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.


Most Helpful

I thought this was wonderful as a main dish! Found it on the epicurious website initially.

kadiprimo April 12, 2012

This is just outstanding. Wouldn't change a thing. Terrific with roast pork or pork chops!

Juliawiggins January 12, 2010

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