Peeling pearl onions is a culinary task most people avoid. It’s a bit of a pain, but they add a lot of flavor and texture to the bourguignonne, so don’t leave them out.

First, cut a small “x” in the root end of each onion. Pour boiling water over the onions and soak for 2 minutes, then drain. Cut off the root end with a paring knife— the papery skin will peel right off. To save time, peel the onions up to two days ahead, then chill them.