Pierogi with Caramelized Onions & Red Peppers

Directions

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

Meanwhile, thinly slice red peppers and onion.

In nonstick 12-inch skillet over medium high heat, in hot salad oil, cook onion 5 minutes.

Add red peppers, sugar, vinegar, black pepper and ½ teaspoon salt; cook about 10 minutes longer, stirring occasionally, until vegetables are browned and tender.

In 1-cup measuring cup, stir flour with ¾ 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.