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Salut,
Alex
23 Comments
Full Recipe Available here: https://www.youtube.com/watch?v=XK7nkKHlkvU
Love making this.
I'll have to use your method for the onions next time. I've never been quite satisfied how my pearl onions have turned out and I think this will help.
It may be because onions were one of humankind's first crops!? The smell of onions cooking is such a deeply rooted smell of happiness for me. The unsung vegetable hero of the culinary world, they are at the root of so many dishes.
Funny another YouTube Chef was getting a bit of a hard time recently as he left the onions & bacon out of his beef Bourguignon. A lot of folk saying "…well its just beef stew then …" Those onions are one of the best bits for me.
I can only get pickling onions
Why are you replacing your iconic voice with a robot text to speech? Sad to see it.
Yes, pearl onions here in the USA. I serve this dish in a crepe, it is divine.
Pearl onions taste lovely in Sambar
Why do you use bacon?
You can always soak the onions in water first and then squeeze the inner parts out of the skin? Makes it 10x faster
No matter how many times I watch this it’s always a treat
You make Julia proud
Soak the pearl onions in water and you can peel them in seconds
Adding that voiceover to your video is like garnishing beef bourguignon with half a can of cold baked beans… 😢😮😢😮
Alex why do you always start off without ur own voice? I am obviously an Alex fanboy i only wanna hear and see Alex (well if you visit people its great also). I personally think its kinda weird. Adding a voice-over is more for like reacting to somebody's video that what it feels like to me.
Alex you used to do great videos.. now it's just shorts =/
A very helpful tip to kick up the dish another notch.
Du bacon ? Vraiment ? Jamais fait comme ça…. Ca peut être que bon
You shouldn't have added so much sugar to the onions. I like your style of adding the onions and mushrooms at the end, though. Great 'short', Alex.
Thinking about it a bit more, I'd have put on some fresh sage leaf, or maybe a bit of rosemary. My main garnish would be chives and red bell pepper slivers (what you'd likely call capsicum) And if I were plating it for a restaurant my method would be to place a stand of bone marrow atop the dish and sprinkle parsley around, with a touch of smoked paprika and an olive atop. Served with a side of balsamic dressed vegetables, so you can refresh your palate from the richness of the main dish.
my fav dish of all time! if you‘ve never tried it, you‘re missing out
So the Beef Bourguignon is actually only the Bourguignon part?
My fave dish
Cooking for the French is like a sexual experience