Beef Bourginon question re pickled onions

[Holymoly321]

hi, does everyone use pickled onions / shallots on their beef buorginon? We made some for first time last week and it was nice apart from very strong taste of pickled onions! Should we just bung in peeled ordinary shallots instead, or use silverskin baby pickled onions that have been thoroughly rinsed in water?

I don't think I would use pickled onions in it - like you say, it would just taste of vinegar. Did you read that in a recipe book? I just add normal button onions.

Or whole shallots if I can't get hold of baby onions, that would work perfectly.

Bung in ordinary shallots, no vinegar in beouf bourginon as far as I know.

No to pickled onions. Fresh onions or shallots only.

Pickled onions? I would imagine that would give a really overpowering vinegar flavour. I use pearl onions or shallots; halved if they're a bit big.

Thanks go. The recipe did specify pickled shallots and I've looked online and found quite a lot of BB recipes say pickled onions

Have never heard of pickled onions used in this recipe! it is normally the little onions used for pickling,or shallots. Don't use ANY sort of pickled onions,there is enough acidity from the red wine. No thorough rinsing will remove the vinegar taste, and anyway you need the flavour which plain raw shallots or onions provide. Bon appetit!

Are you sure it didn't say pickling onions?

Some recipes specify them if you can't find shallots.

Thanks all, will just stick to normal shallots I think!

I'm with spiderslegs... small 'pickling' rather than 'pickled' onions.

I'm 99% sure the recipes mean pickling, not pickled

Yes, it should be pickling onions, not pickling onions (yuk!)

Oops

pickling, not pickled

I'll leave the yuk out this time...

I give up.