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.
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 1teaspoon 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