Onion Dumplings

Лук, запеченный в слоеном тесте

Preparation info
  • 4

    • Difficulty


Appears in
A Taste of Russia

By Darra Goldstein

Published 1983

  • About

I adapted this recipe from Alexandra Kropotkin’s How to Cook and Eat in Russian, first published in 1947. These pastry-wrapped onions make a dramatic accompaniment to roasted meat. For a richly flavored base for sauces or soups, be sure to reserve the beef broth after the onions have boiled.


  • 4 medium onions, peeled
  • 2 cups beef broth
  • 1 tablespoon b


Peel the onions, being careful to keep the root end intact. Pierce each onion in 4 places with a skewer, then place them in a medium saucepan and cover with cold water. Add 1 teaspoon salt to the water and bring to a boil. As soon as the water boils, drain the onions, then return them to the pan. Add