"This classic recipe is faster than the traditional French one but if you have the time, skip the frozen onions. Instead use fresh white pearl onions which will "pop" out of their skin after blanching. Then, brown in butter. Add the onions and mushrooms at the end. Such a layering of flavors is one of the tenets of French cooking. I've made t""

"Should have read the review suggesting I remove the pith - came out bitter - kind of an expensive mistake