Pierogies With Tomatoes, Caramelized Onions and Dill |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
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 |
Directions:
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.
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