Pierogies With Tomatoes, Caramelized Onions and Dill

Recipe by Manami
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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