Pierogies with Tomatoes Caramelized Onions and Dill
Elevate your comfort food game with this irresistible recipe for Pierogies with Tomatoes, Caramelized Onions, and Dill. Tender, golden-brown pierogies form the base of this hearty dish, perfectly complemented by the rich sweetness of slow-cooked caramelized onions, the burst of juicy cherry tomatoes, and the fresh, herbaceous kick of dill. A quick pan-fry adds a delightful crispiness to the pierogies, while minced garlic and a touch of butter bring savory depth to every bite. Ready in just 40 minutes, this easy yet elegant meal is perfect for weeknight dinners or casual entertaining. Serve it warm, paired with a dollop of sour cream for an extra creamy finish that ties all the flavors together. Whether you're a pierogi enthusiast or trying them for the first time, this recipe is sure to delight!
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Recipe Information
Ingredients
- 12 pieces Frozen pierogies
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 2 medium Yellow onions
- 1.5 cups Cherry tomatoes
- 2 cloves Garlic
- 2 tablespoons Fresh dill
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Sour cream (optional, for serving)
Instructions
Slice the onions into thin half-moons and mince the garlic. Halve the cherry tomatoes. Chop the fresh dill and set aside.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat.
Add the sliced onions with a pinch of salt and stir to coat in the butter and oil. Reduce the heat to medium-low and cook the onions, stirring occasionally, for 20-25 minutes until caramelized and golden brown.
While the onions are caramelizing, bring a large pot of salted water to a boil. Cook the frozen pierogies according to the package instructions, usually about 5 minutes, until they float to the surface. Drain and set aside.
Once the onions are caramelized, add the minced garlic to the skillet and cook for 1 minute until fragrant.
Increase the heat to medium and add the halved cherry tomatoes. Cook for 3-5 minutes until the tomatoes soften and release some of their juices.
In a separate skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the cooked pierogies in a single layer and pan-fry for 2-3 minutes on each side until golden brown and slightly crispy.
Transfer the pierogies to the skillet with the caramelized onions and tomatoes. Gently toss to coat in the mixture.
Season with salt and black pepper to taste. Stir in the fresh dill just before serving.
Serve warm, optionally topped with a dollop of sour cream.
Nutrition Facts
Calories |
3218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 6265 mg | 272% | |
| Total Carbohydrate | 395.8 g | 144% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 43.6 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 503 mg | 39% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2919 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
