Pierogies with Tomatoes, Browned 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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Like an eastern European take on ravioli, this embodiment of Polish comfort food is right at home in a lively tomato sauce with dill and caraway seeds. Ingredients:
2 medium onions, quartered lengthwise |
3 tablespoons vegetable oil |
1 teaspoon caraway seeds |
1 turkish bay leaf or 1/2 california |
1 (14- to 15-ounce) can diced tomatoes |
1 cup reduced-sodium chicken broth |
1 teaspoon sugar |
1/3 cup chopped dill |
24 frozen potato-cheddar pierogies (preferably mrs. t's; not thawed) |
accompaniment: sour cream |
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. 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, 8 to 10 minutes. Increase heat to high and cook, stirring frequently, until onions are dark brown and just beginning to char, about 2 minutes. 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.
3. Boil pierogies according to package directions (5 to 7 minutes), then drain. Serve topped with tomato sauce.
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