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!!