Recipe: Pierogi with Caramelized Onions and Red Peppers

Pierogi with Caramelized Onions and Red Peppers

1 (16 ounce) package frozen low-fat potato and cheddar pierogi
salt
2 tbsp oil
1 large onion (1 lb), thinly sliced
2 medium red peppers, thinly sliced
2 tsp sugar
2 tsp red wine vinegar
1/4 tsp coarsely ground black pepper
1 tsp all-purpose flour
parsley springs for garnish

About 30 minutes before serving: In saucepot, prepare pierogi as directed for boiling, using 1 tablespoon salt in water; drain.

nonstick 12-inch skillet over medium high heat, in hot oil, cook onion 5 minutes. Add red peppers, sugar, vinegar, black pepper and 1/2 teaspoon salt; cook about 10 minutes longer, stirring occasionally, until vegetables are browned and tender.

In 1-cup measuring cup, stir flour with 3/4 cup of water until blended; stir into vegetables in skillet; cook 1 minute.

Divide pierogi among 3 dinner plates. Spoon pepper mixture over pierogi. Garnish with parsley if you like.

Yield: 3 servings
Source: Good Housekeeping, April, 1994