When you want to utterly transform your world for the night, just prepare a bourguignon. The first time I ever made a bourguignon, it all made sense. Why so many people run away to France to learn how to cook. The smells are soul shaking; who could ever go back to the way it was before? In some posh other world, there’s a version of myself sitting on a Parisian balcony watching the city tilt underneath me. The aroma of red wine, fresh thyme, and bay leaves will have you muttering French phrases and proclaiming your immediate departure to the French wonderland.
How to Quickly Peel Pearl Onions
I will be the first to admit how tedious peeling a cup of pearl onions can be. One of my favorite methods to quickly peel them is a blanching method.
- Slice to root off each onion.
- Boil pearl onions 1 minute.
- Drain and immediately place in an ice bath.
- When cooled pat dry and press each onion out from the stem. They should easily release.
Pinot Noir For Your Stew
I highly recommend using Pinot Noir as your red wine for bourguignon. Of course you can use any red wine, however, pinot noir is most traditional due to its origin. Pinot Noir is a burgundy wine meaning it comes from the eastern French region of Burgundy, France. Burgundy also is the home and birthplace of the famous stew. When cooking with wine it is important to cook out the alcohol. We do this by doing a wine reduction followed by simmering out the alcohol.
How to Thicken Stews
For this method I remove a small amount of broth after stew has simmered on the stove. Add 1-2 tablespoons of sifted flour and whisk until a slurry is formed and there are no clumps. I tend to avoid adding flour or other thickening directly to the soup pot and it can cause clumping. Removing broth from the heat and whisking is your safest method. If you don’t have access to flour also consider cornstarch or arrowroot starch.
