PIEROGIES WITH TOMATOES, CARAMELIZED ONIONS AND DILL
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.
Provided by Manami
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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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