Name: Onion Dumplings (Лук, запеченный в слоеном тесте)
Yield: 4 Servings
Cuisine: Russia
Ingredients: 1 pound frozen puff pastry; Salt, freshly ground black pepper to taste; 2 cups beef broth; 1 tablespoon butter; 4 medium onions, peeled

Preparation info

4
Servings

Difficulty
Medium

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.

Ingredients

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

Method

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