Pierogies With Tomatoes, Caramelized Onions And Dill - cooking recipe

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

Preparation

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.