Substitute for pearl onions?
Hi friends,
I'm making Smitten Kitchen's Mushroom Bourguignon (http://smittenkitchen.com...) for Christmas… I'm in New Zealand and can't find pearl onions anywhere. The closest I could find are small shallots, which are too big to use whole. Any recommendations on how to include them in the dish? The pearl onions are nice because they hold their shape and give a burst of onion-ness. I'm trying to think how to replicate that without them… thanks!!
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8 Comments
I would cut the shallots in half and then peel them away so you have layers. Add them in 15 or so minutes before you serve so they still have a nice shape, a little crunch to them, and soak up the flavors of the sauce.
Otherwise totally agreed with Le Bec Fin that you should just use onion or shallot wedges. They will fall apart a little as the Boeuf cooks, but that's fine.