Pierogi , Caramelized Onion, Cucumber Spinach Salad

Top pierogi with caramelized onions & serve with a dollop of sour cream and fresh dill. On the side, a cucumber & spinach salad tossed with a vinaigrette.

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Step 1

Bring a medium pot of salted water to a boil. Halve and thinly slice all of the onion. Pick and finely chop dill fronds; discard stems. Trim cucumber (peel, if desired), then halve lengthwise and cut crosswise into ¼-inch thick half moons.

Step 2

In a large bowl, whisk to combine 1 tablespoon vinegar, 1 teaspoon sugar, ¼ teaspoon salt, and a few grinds of pepper. Whisk in 3 tablespoons oil. Stir in cucumbers and 1 tablespoon of the dill fronds. Set aside until step 6. In a small bowl, stir to combine all of the sour cream and 1 tablespoon water; season to taste with salt and pepper.

Step 3

Heat 2 tablespoons oil in a medium skillet over medium-high. Add onions and cook, stirring occasionally, until softened and beginning to brown, about 8 minutes. Add 1 teaspoon sugar and season with salt and pepper. Cook, stirring, until onions are deep golden brown, 2–3 minutes more.

Step 4

While onions caramelize, cook Pierogi according to package instructions / until al dente. Reserve ¼ cup cooking water, then drain.

Step 5

Add pierogi, reserved cooking water, and 1 tablespoon butter to skillet with onions. Cook, tossing gently, over medium-high heat until butter is melted and liquid is reduced slightly, about 1 minute. Remove from heat. Season to taste with salt and pepper.

Step 6

Add spinach to bowl with cucumbers and toss to combine; season to taste with salt and pepper. Serve pierogi and caramelized onions topped with sour cream and remaining dill fronds with spinach-cucumber salad alongside.