Recipe - Pierogi With Caramelized Onions And Red Peppers

1 16 ounce package frozen
Lowfat potato and cheddar
Pierogi
Salt
2 md Red peppers
1 lg Onion (1 lb)
2 tablespoon Salad oil
2 teaspoon Sugar
2 teaspoon Red wine vinegar
One fourth teaspoon Coarsely ground black pepper
1 teaspoon Allpurpose 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. Meanwhile, thinly
slice red peppers and onion. In nonstick 12inch skillet over medium high
heat, in hot salad oil, cook onion 5 minutes. Add red peppers, sugar,
vinegar, black pepper and One half teaspoon salt; cook about 10 minutes longer,
stirring occasionally, until vegetables are browned and tender. In 1cup
measuring cup, stir flour with Three fourths 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.